Pear, Artichoke and Boerenkaas Salad

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Pear, Artichoke and Boerenkaas Salad
Christine Capendale
Starter Recipes
Prep Time
15 minutes
Cook Time
5 minutes

Recipe by Christine Capendale              Photography by Christine Capendale

Servings: 4 persons


  • 80 g baby salad leaves
  • 20 g wild rocket
  • 150 g marinated artichokes
  • 100 g Boerenkaas, thinly shaved
  • 2 ripe, firm pears
  • 15 ml lemon juice
  • 15 ml olive oil
  • 60 ml good quality French style mayonnaise
  • 15 ml lemon juice
  • Chopped chili (to taste) OR 5 ml sriracha sauce
  • ½ lemon, zested
  • 2,5 ml Peel’s Multiflora Honey
  • Salt and black pepper


  1. Use a mandolin slicer and slice the pears very thin. Drizzle with the lemon juice to prevent it from going brown
  2. Combine all the ingredients for the dressing
  3. Assemble the salads on 4 serving plates by tossing the salad leaves, rocket, artichokes and pears together. Drizzle with the little olive oil and add black pepper (optional)
  4. Top with the cheese shavings and serve with dollops of the dressing