In a medium bowl, combine 1/4 cup of olive oil, 2 tablespoons of champagne vinegar, 1 minced garlic clove, 1 teaspoon of dijon mustard, and 1 tablespoon of honey. Season with a pinch of sea salt and a sprinkle of black pepper. Whisk these ingredients vigorously for about 30 seconds until emulsified and creamy in texture.

In a large pot, bring 10 cups of water to a rolling boil over high heat. Once boiling, add 2 tablespoons of kosher salt. Keep the water boiling throughout the next step.

Carefully add the black tiger prawns to the boiling water. Cook for 1 to 3 minutes, or until they turn opaque and pink. Strain and place in an ice bath.

In a large shallow bowl, create a base with 4 cups of baby arugula. Slice 1 ripe avocado and layer it atop the arugula. Add the minced shallot for crunch, followed by the cooled prawns.

Drizzle your homemade champagne vinaigrette over the salad. Toss lightly to coat all ingredients, then taste and adjust seasoning as needed.