Wash and clean the rocket and rocket salad and drain well. Pear wash, quarter, core, cut lengthwise into fine slices and sprinkle with 1 teaspoon lemon juice. Peel the avocado quarters and cut them crosswise into slices. Roast hazelnuts and baguette slices in a pan without fat until golden brown.
Crumble Roquefort, add to the yoghurt, season with pepper and 1 teaspoon of lemon juice. Arrange rocket salad, rocket, pear and avocado on a plate. Sprinkle with hazelnut leaves and drizzle with Roquefort sauce. Add baguette