Contributed by (Recipe adapted from “Epicurious” at http://food4.epicurious.com)

Ingredients

3 Pears, cored, peeled and quartered
2 lbs small Red potatoes
1/4 C Rice vinegar
1 tsp Honey
1 tsp Mustard
1 tsp Curry powder
Salt and freshly ground pepper - to taste
1/2 C Olive oil
3 Green pepper
1/4 C Chutney
Salad Mix
1/4 C chopped Pistachio nuts for garnish

Instructions

Preheat oven to 375°F. Bake until the potatoes are tender about 15-20 minutes. Remove the potatoes and let cool. Place the vinegar, honey, mustard, curry powder, salt and pepper in a small jar with a lid. Shake vigorously until the mixture is thick and smooth. Pour the oil in, then shake again until the mixture is thoroughly blended. Stir in the green peppers and chutney. Slice the potatoes into a large bowl. Add the quartered pears. Coat the potatoes and pears with the dressing. Toss gently. Salt and pepper to taste. To serve, line a shallow bowl with the salad mix and spoon in the potato-pear mixture. Top with pistachio nuts. Makes 8 servings.

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