A fragrant pear salad on a bed of fresh basil, lightly dressed in a silky honey lemon vinaigrette and finished with creamy goat cheese and candied walnuts. Let’s make a pear salad today! We start with fresh, ripe, sweet and juicy D’Anjou pears and the youngest basil leaves from the garden. Then we whisk together a lemon honey vinaigrette with a little attitude from red pepper flakes to pour over the top. To make it amazing and festive enough for Thanksgiving and Christmas, I loaded it ...