Pear-Potato Salad with Lemon Chicken

1/4 cup Olive Oil
1 pound Yukon Gold Potatoes, peeled and cut into quarters or 1/2-inch pieces
2 pears (ripe), peeled, cored and sliced into 1/2-inch pieces
2 shallots, thinly sliced (you can use 1/2 red onion instead)
2 gloves of garlic, minced
1/4 cup almond slivers
1 1/2 teaspoon curry powder
Salt and fresh cracked black pepper
Juice of 1 lemon
Crumbled bacon bites (5-6 slices of center cut bacon)
1 bag of baby spinach


Lemon Chicken

Heat the olive oil in a large sauté pan over medium-high heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, and curry powder and sauté for 3 minutes. Add almonds and saute for another 2 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice, bacon and spinach.

Serve with Lemon Chicken.