ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUP
|Water||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon||2 Inch (2 Inch Long)|
|Ginger||2 , smashed (1 By 1/4 Inch)|
|Green cardamom pods/White cardamom pods||2 Teaspoon, crushed|
|Coriander seeds||2 Teaspoon, crushed|
|Black peppercorns||10 , crushed|
|Dried hot red pepper flakes||1⁄4 Teaspoon|
|Green pumpkin seeds||1⁄4 Cup (4 tbs), hulled (Not Roasted)|
|Ripe california avocados||1 1⁄4 Pound (Choose Firm)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Asian pears||1 Pound|
|Mixed micro greens/Baby greens||4 Ounce|
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.
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.
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.
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.
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.
Note: Strained syrup can be made 1 week ahead and chilled, covered.
Rub 1 side of each piece of toast with a piece of garlic. Place the toast into the bottom of shallow bowls. Place 2 eggs on top of each piece of toast. Spoon the Beaujolais sauce over the eggs and serve.