Spinach Salad with Mushrooms, Goat Cheese and Truffles
Rinse the baby spinach, spin dry and remove any large stems. Wipe the mushrooms with a damp cloth and slice thinly. Place the spinach and mushrooms in a large serving dish.
Cut the goat cheese into small pieces and sprinkle over the spinach and mushrooms. Whisk the lemon juice and olive oil together and season with salt. Drizzle the dressing over the salad. Slice the truffles over the salad using a truffle or chocolate shaver and serve.