Jemma O'Hanlon's Foodwatch - Prawn, rocket, boconcini and walnut salad

Ingredients

• 200 g/7 oz rockets (arugula) or baby spinach leaves, trimmed
• 500 g/1 lb medium green prawns, peeled and deveined
• 1-2 tablespoons fresh parsley
• 1 red apple, cut into thin slivers
• 4 knobs bocconcini, drained and sliced*
• 1/4 cup walnuts, roughly chopped
• DRESSING:
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar or juice of 1 lemon
• ½ teaspoon Dijon mustard
• freshly-ground pepper
• * Bocconcini are baby mozzarella balls.