In a food processor or blender, purée raisins and hazelnuts until a paste forms. (Add a drizzle of water if needed.) Set aside.
Remove individual leaves from head of butter lettuce and place in a bowl for presentation. Cut the nectarine in half and remove the pit. Slice into thin wedges, but keep 1/4 for vinaigrette.
For vinaigrette, dice remaining 1/4 nectarine and place in a mixing bowl. Add shallots, herbs, vinegar and oil. Whisk until mixed, adding salt and pepper to taste.
To serve, put the bowl of lettuce cups on a serving plate. Drizzle blue cheese dressing on plate and add sliced nectarines over dressing. Put vinaigrette in a small dish and place raisin/nut paste and blue cheese crumbles as garnishes. To eat, take 1 lettuce cup, add a few slices of nectarines, blue cheese crumbles, sweet paste and a spoonful of vinaigrette.