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1. Preheat the oven to 350, making sure to have a medium rack, and a high rack.
2. Roasted Pears:
3. In a small bowl, whisk 2 Tbsp olive oil, 1 tsp lemon juice, 1 Tbsp honey, 2 Tbsp butter, 1 tsp brown sugar and ¼ tsp salt and ¼ to ½ tsp Cayenne pepper depending upon spicy preference.
4. Add the pear slices and massage to coat well.
5. Arrange well spread apart upon a baking sheet, then dust with freshly cracked black pepper, and bake in the oven on the medium high rack, for about 10 minutes turning them once so they cook evenly.
6. They are done when just turning golden brown.
7. Remove from the oven to cool.
8. Spicy Almonds:
9. In a medium skillet, melt 2 Tbsp butter and add the almonds, 2 Tbsp of honey, and ½ tsp Cayenne pepper.
10. Stir to coat well.
11. Keep stirring as the sugar caramelizes and the almonds warm, about 5 min.
12. Then move to the top rack of the oven and turn it up to broil to finish, about 3 minutes, watching them carefully so not to burn.
13. When removed from the oven, scrape the almonds out of the skillet and onto a large plate to cool.
14. Chicken:
15. Into a large skillet on medium, add 2 Tbsp Olive OIl to warm.
16. When it is hot, add the Grilled Chicken, white wine, 2 Tbsp lemon juice, 1 tsp lemon zest, and 1 Tbsp honey.
17. Simmer and steam until the Chicken is warm.
18. Pull from the heat and set aside.
19. Dressing:
20. In a medium mixing bowl, add ¼ cup of olive oil, goat cheese, Balsamic vinegar, 1 Tbsp lemon juice, 1 tsp lemon zest, ½ tsp salt and ¼ tsp pepper.
21. Whisk until creamy.
22. Note: Blending all ingredients in a blender is easier and quicker for the dressing.
23. This salad looks much more impressive individually plated, but of course it can be tossed in a big bowl too.
24. To individually plate, put down a nice layer of the greens, then a layer of Chicken, then fan the roasted pears, spicy almonds, dried cranberries, and drizzle with the dressing.
25. Top with a sprinkle of goat cheese crumbles and fresh basil.
26. Enjoy!

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