Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

Salad

• 110 g salad leaves
• 20 g cranberries, dried
• 3 nectarines stoned, sliced (1 cm/½ in.)
• 50 g walnuts, shelled, halved

Vinaigrette

• 1 garlic clove
• 35 g extra virgin olive oil
• 15 g balsamic vinegar
• 20 g raspberry balsamic glaze
• 1 pinch sea salt
• 1 pinch black pepper, ground

Serving

• 100 g Stilton cheese crumbled