Pear-Potato Salad Recipe

• 1/4 cup Olive Oil
• 1 pound Yukon Gold Potatoes (peeled and chopped)
• 2 Bosc Pears (peeled, cored, and cut)
• 1/2 Red Onion (thinly sliced)
• 1 Garlic Clove (minced)
• 1/4 cup blanched Almonds (roughly chopped)
• 1 1/2 tsp Curry Powder
• 1 pinch Salt
• 1 pinch freshly Ground Black Pepper
• 1 tsp Lemon Juice
• 1 cup Baby Spinach (shredded)

• Take a large pan; heat olive oil (over a medium heat)
• Toss potatoes and fry them until golden. Mix onion, garlic, almonds, pears and curry powder; cook for 5 minutes.
• Remove the content from heat.
• Add salt and pepper; garnish it with spinach and lemon juice.