Spinach and Jerusalem Artichoke Salad

• 500 g young spinach leaves, washed and dried
• 500 g Jerusalem artichokes, peeled and sliced paper-thin

In a large salad bowl, toss the spinach, Jerusalem artichokes and dressing together until evenly mixed. Taste for seasoning. Jerusalem artichokes will discolour if not dressed immediately, so if you want to prepare things beforehand, immerse them in cold water until you are ready. This salad is delicious with grilled lamb and Romesco.