First, gently roast the hazelnuts in a pan, set aside and allow them to cool.

Wash and separate the broccoli into florets, boil for a couple of minutes, and plunge into ice water.

Wash the spinach and salad, then spin dry.

Slice the pear and roast in a pan for a few minutes on medium heat with some olive oil (and a little honey if you like it more caramelized).  Remove from heat once lightly browned.

While the pear is cooking, chop up the toasted bread and cheese into cubes.

Make the dressing in a big bowl with olive oil, lemon juice, white balsamic, grated lemon zest and a pinch of salt.

Add the bread pieces and coat them in the dressing.

Build the salad on a platter or flat bowl, with the little gem on the outside, spinach, pears and broccoli on top.

Spoon over the dressing with the bread, and add Morbier cheese and hazelnuts.

Top with a sprinkle of olive oil, then season with some pepper and fleur de sel, if required.