Prawn Salad with Mixed Greens and Caramelised Pears

Ingredients

• 2 Packham pears, cored
• ½ fennel bulb
• 1 ½ tbsp olive oil
• 1 tbsp maple syrup
• 1 ½ tsp apple cider vinegar
• Pinch of salt
• Pinch of freshly ground black pepper
• 500 g cooked tiger prawns, peeled and deveined
• 120 g mesclun salad mix
• 1 continental cucumber
• 1 lemon, cut into wedges to serve