Nectarine and King prawn salad

Maggie Beer has some wonderful recipes. She appears on Australian Master chef from time to time and has her own brand of sauces/pickles/jams etc.
Her recipe is with Yabbies, but we prefer it with cooked king prawns. This can be served as a starter or as a main depending how big you want to make the portions ☺
The ratios below are for a starter for 6. It takes very little time and it is literally thrown together quickly.

Foodstuff you will need:  
Ready cooked King prawns (as many as you would like per person)
3 large ripe nectarines (stones removed) thinly sliced
Zest of 1 lemon (no white pith)
Mixed lettuce leaves (cos, witlof, spinach, soft salad leaves)
Mint (finely chopped)

Vinaigrette
1/3 cup (80ml) Verjuice
1/3 cup(80ml) extra virgin olive oil
1 teaspoon Dijon mustard
salt and pepper

Equipment:
Medium sized Jar with lid to mix vinaigrette
Large bowl and salad spoons
Zester
Plates

How to throw it together
Place verjuice, olive oil and mustard and salt and pepper to taste in a small jar. Put on lid and shake until fully mixed. Set aside.
Peel prawns and place in large bowl. Add nectarines, salad leaves, lemon zest, and vinaigrette and gently mix to combine.
Scatter mint and serve.