Spinach salad with prawns, cherry tomatoes and physalis. I offer you a completely summer salad of juicy, green spinach, sweet cherry tomatoes, with spicy shrimp and bright physalis.
Let's start with cooking the prawns. Heat the oil in a pan, add a few slices of ginger and garlic, and fry them for one minute. Then fry the prawns in the same oil on a very high heat for no more than two minutes. Remove them from the oil, cool them ( and try not to eat them before the time, they turn out very tasty).
In a bowl, mix the mustard, balsamic vinegar and olive oil.
Add the spinach, coarsely chopped, and mix.
Start collecting the salad. Put the seasoned spinach leaves on a plate and add the cherry tomatoes, cut in half.
Then add the physalis and prawns and eat with pleasure!