In a small bowl, combine ¼ cup of olive oil, 2 tablespoons of champagne vinegar, 1 minced garlic clove, 1 teaspoon of dijon mustard, and 1 teaspoon of honey. Whisk until well blended and emulsified. Set aside.

In a large pot, bring 10 cups of water to a rolling boil. Stir in 2 tablespoons of kosher salt, add the prawns and cook for 1 to 3 minutes until pink and opaque. Strain and cool.

Wash and dry 4 cups of baby arugula. Slice 1 ripe avocado into wedges and mince 1 shallot. Gather on a large cutting board.

In a large shallow bowl, layer baby arugula, then avocado wedges, minced shallot, and cooled prawns. Drizzle with the vinaigrette.

Sprinkle with sea salt and black pepper. Toss gently to combine and serve immediately.