In a small bowl, whisk together olive oil, champagne vinegar, minced garlic, Dijon mustard, and honey. Season with sea salt and black pepper. Set aside.

Bring water to a rolling boil, stir in kosher salt, add prawns and cook for 1 to 3 minutes until opaque and pink. Strain and cool the prawns under cold water.

In a large shallow bowl, layer baby arugula, sliced avocado, minced shallot, and cooled prawns to assemble the salad.

Drizzle the champagne vinaigrette over the salad, sprinkle sea salt and black pepper, and gently toss to combine.

Serve immediately on chilled plates to enhance freshness.