Spinach and Mango Wrap

3 oz (100 g) baby spinach
1 mango, peeled and in strips
4 Tbsp. sliced almonds
1 oz (30 g) alfalfa sprouts
2 Tbsp. agave nectar
2 Tbsp. fresh lemon juice
4 large lettuce leaves

Ginger Sauce:
4 dates, pitted
2 Tbsp. balsamic vinegar
¼ cup (60 mL) orange juice
1 pinch salt
1 Tbsp. fresh ginger, chopped
½ cup (125 mL) extra virgin olive oil

1.In a salad bowl, mix spinach, mango strips, almonds and alfalfa sprouts. Drizzle with agave nectar and lemon juice. Delicately toss.
2.Spread lettuce leaves, pressing center to flatten. Place a little spinach-mango stuffing on each leaf. Add alfalfa sprouts. Roll lettuce leaves over filling, folding in sides as you roll. Cover tightly in plastic wrap. Chill 1 hour.
3.For ginger sauce, in a food processor, mix dates, balsamic vinegar, orange juice, salt and ginger. While processing, slowly pour in olive oil. Serve rolls with this ginger sauce on the side.