Ingredients

• 2 cups water
• 1/2 cup sugar
• 1 (2-inch-long) piece cinnamon stick
• 2 (1- by 1/4-inch) pieces fresh ginger, smashed
• 2 teaspoons green or white cardamom pods, lightly crushed
• 2 teaspoons coriander seeds, lightly crushed
• 10 whole black peppercorns, lightly crushed
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cup raw green (hulled) pumpkin seeds (not roasted)
• 2 firm-ripe California avocados (1 to 1 1/4 lb)
• 1/4 cup fresh lemon juice
• 2 Asian pears (1 lb total)
• 4 oz mixed microgreens or baby greens (4 cups)

Instructions

1. Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
2. Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
3. Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
4. Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
5. Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.