Let's start with cooking the shrimp. In a frying pan, heat the oil, add a few slices of ginger and garlic, fry them for one minute. Then, over very high heat, fry the shrimp in the same oil, no more than two minutes. Remove them from the oil, cool them ( and try not to eat them too soon, they turn out very tasty)
In a bowl, mix the mustard, balsamic vinegar and olive oil.
Add the spinach, coarsely chopped, and mix.
We begin to collect the salad. Put the seasoned spinach leaves on a plate, add the cherry tomatoes, cut in half.
Then add the physalis and shrimp and eat with pleasure!