Italian salad from conference and gorgonzola

Heat the oven and bake the bread according to the instructions on the package.

Roast the hazelnuts in a dry frying pan and chop them roughly.

Peel the celery with a peeler and cut into thin slices.

Cut the gorgonzola into small cubes and divide into quarters.

Cut the pears in half lengthwise without peeling and remove the core.

Cut a small slice of the outside of the pear at the height of the core for stability and place the pears with the skin down on the cutting board.

Press the gorgonzola into the places where the cores were.

Pick up the pears and dip the gorgonzola in the chopped hazelnuts.

Put them on the plates with the hazelnuts up, drizzle with the celery, leftover hazelnuts, freshly ground pepper and olive oil.

Serve with the bread.