Ginger, almond, mozzarella and balsamic salad

Vanessa Lewis

Balsamic transforms this salad as it does my cheesy, olive, rosemary and balsamic focaccia

Ingredients

1 piece	Ginger, 5cm, peeled
1 Tbsp	Tamari, or soy
¼ cup	Water
1	Lemon, use the zest only
¼ cup	Almonds
¼ cup	Parsley
1 Tbsp	Extra virgin olive oil
1 tsp	Sea salt flakes
125 g	Buffalo mozzarella, ball
1 bottle	Balsamic vinegar, Best quality (I have used Malpighi Saporoso, which is available at gaults-deli.co.nz)
120 g	Fancy lettuce leaves, washed and dried

Directions

1. Place the ginger, tamari, water, lemon, almonds, parsley, olive oil and salt into a blender or high speed bullet. Blend till smooth. Adjust the consistency with a little extra water if needed.
2. Take four serving plates or flat-bottom bowls; place 2 Tbsp of the dressing on the bottom of each plate.
3. Slice the mozzarella into four and place a slice on top the dressing.
4. Arrange the lettuce leaves over the dressing and mozzarella.
5. Drizzle over the balsamic