You should not do 2 sinks at all in that birds on a wire configuration. If you’re going to do multiple sinks, they need to serve multiple prep and cleanup stations. That means at least 1 of them on the prep island. And nothing interfering with a clear path from fridge to prep sink.

I've never had a kitchen with prep sink. Why make it a direct line to fridge?

"Why make it a direct line to fridge?"

@Sara Chafkin - a prep sink is meant primarily for food prep (though of course it's used for other things too). So you take your fruit and vegetables out of the fridge, and it would be best to take them a very short and clear distance from the fridge to the prep sink to be washed and perhaps peeled/cored/seeded. BTW, this is why I also recommend a disposal in both the prep sink and the main cleanup sink, so that you can grind the peels, cores, etc. of what you have prepped at the prep sink.

"If we do two different size sinks I would think to do similar faucets, but not have them be exact."

First, be careful not to buy a prep sink that is too small. There are many prep sinks on the market that are a useless expense because they are too small. A prep sink should be in the neighborhood of 15"x15" or 16"x13" or similar. For the faucets you can do similar faucets as you said, but most sink manufacturers conveniently make faucets in the regular size for the cleanup sink, and the identical one in a smaller size called a "prep faucet" or "bar faucet".

Just to get the terms right, what you are talking about for your cleanup sink is a "farmhouse sink" or more precisely an "apron front sink". Since you are getting two sinks, the cleanup sink should be a single-bowl sink, not a double-bowl sink in case you were looking at those.