Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

Salad

• 110 g mixed salad leaves
• 20 g dried cranberries
• 3 nectarines, stoned, sliced (1 cm)
• 50 g walnut halves

Vinaigrette

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

Serving

• 100 g Stilton, crumbled