Pan Seared Prawn Salad with Avocado

As the worst of the E.coli out break is over, and the cucumbers, tomatoes and lettuce were given an official all-clear by German authorities. Finally I can buy again what my appetite tells me and enjoy without worrying about the salads.
A delicious combination of pan seared herbs-marinated prawns, fruit and vegetable. It's perfect as an appetizer or a light dinner on its own. If possible try to cook the prawns with the shell intact, as this will keep their flavour and helps in reserving the moisture.

	Herb Marinade
12 Giant prawns, deveined 80 g Bio arugula 1 Avocado, peeled and sliced 1 Bio carrot, peeled and thinly shredded 8 Bio baby roma tomatoes, cut into wedges 1 Red onion, peeled and sliced into rings or Crispy onion rings 1 tbsp Vegetable oil Lime wedges to serve	1 tsp Dijon mustard 4 tbsp Dry white wine 1 tsp Dried herbes der Provence 1/2 tsp Dried tarragon 1 clove Garlic, pressed Salt and freshly mulled black pepper 2 tbsp Olive oil

1. Combine mustard, white wine, and herbs in a pan. Cook the mixture over lower-medium heat until the wine has almost been absorbed, stirring constantly. Remove from the heat and stir in pressed garlic, season with salt and pepper. Finally stir in olive oil and mix until well blended. Add the prawns to the marinade and mix well. Cover with a cling film and refrigerate for 1 hour.
2. In a pan, heat the oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
3. Mound the salad on two plates. Add avocado slices, carrot shreds, tomato wedges, onion rings and the prawns. Drizzle the salad with a bit of balsamic cream and serve with lime wedges if desired.