Pear, Pistou and Potato Salad

• 6 cups mixed greens, divided
• 2 medium ripe firm pears, peeled, cored and diced
• 4 roasted small red potatoes, unpeeled and scrubbed, roasted and cut into chunks
• 34 cup homemade pesto sauce (or pistou sauce-read *NOTE)
• 13 cup sliced almonds, roasted (omit if using PESTO sauce as it already contains nuts)

1. *NOTE: use either pesto sauce or French pistou sauce (see #100384).
2. The Zaar computer wouldn't let me type in pistou sauce as an ingredient.
3. Naughty computer!
4. Divide and arrange the mixed greens on 4 salad plates.
5. Gently toss the pesto/pistou with the pear and roasted potatoes.
6. Divide and serve the mixture over the mixed greens.
7. Garnish with sliced almonds if desired.
8. Since this is in essence a pilfered recipe, all amounts are estimated.
9. A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.

mixed greens, firm pears, red potatoes, pesto sauce, almonds

Taken from www.food.com/recipe/pear-pistou-and-potato-salad-170305 (may not work)