Bring rinsed spelt and water to a boil. Reduce heat, stir, cover, and cook for about 15-20 minutes or until the spelt is tender. Rinse with cold water. When the spelt is cool, gently toss it with spinach, raspberries, onions, hazelnuts and small pieces of Castello Tickler Mature Cheddar cheese. Mix together the ingredients for the vinaigrette and add it to the salad and mix it all together. Taste and season as needed with more vinaigrette, salt and pepper.