• 5 pears cut into quarters, core removed
  • 6 Debrisina sausages
  • 1 cup lightly roasted pecans
  • ½ cup pepitas lightly roasted
  • 120 grams blue goat cheese thinly cut (I use Milawa Mt Buffalo)
  • 1 cup bread and butter pickles (see separate recipe)
  • ½ red crisp Salanova lettuce, cut, washed & spun*
  • ½ green crisp Salanova lettuce, cut, washed & spun*

Dressing ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • Salt flakes and pepper

Author of this recipe

Glen Barratt

Glen Barratt

Chef / restaurant

“We are blessed to be surrounded by so many diverse and resource rich regions with varying climatic conditions giving a huge, even if glimpsing, selection of produce from which to plan our menus... Read more
Total votes: 0

My Wild Canary customers tell me that just by looking at this salad makes them feel hungry, and eating it, makes them feel very full. As a Chef, this makes me happy.


Heat grill until hot. Lightly oil pears and grill on exposed cut surfaces. Remove and allow to cool. Heat sausages in a moderate oven or on a grill. Remove and allow to rest. Cut in half. To serve place, place lettuce across platter or bowl. Place pear and sausage over the lettuce. Add pecan, pepitas, cheese and bread and butter pickles. Drizzle with extra virgin olive oil and molasses. Sprinkle with salt and pepper.

Tips from the author

*For this salad, I choose to use crisp Salanova lettuce that has so many small leaves. To get good colour contrast, I use half a red and half a green lettuce. You can also choose to use a good quality bag of lettuce mix.

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