Salt and pepper the mozzarella and tomato slices. Now place one slice of mozzarella on each, cover with a basil leaf and a slice of tomato and place another basil leaf on top. Cover with a slice of mozzarella and press together well. Now dust the mozzarella tartlet with flour. Beat egg white and turn tartlets in it. Coat with polenta semolina. Heat oil in a pan (approx. 180 °C), put the mozzarella tartlets in and bake until golden brown all over. Lift out and drain on paper towels. For the dressing, mix the balsamic vinegar with the chopped shallots, parsley and olive oil. Season with salt, pepper and a pinch of sugar. Marinate the herbs and lettuce with the dressing and arrange on plates. Cut the mozzarella-tomato tempura in half and arrange with the salads.