Warm spinach salad with chorizo dressing and jicama

Add the vinegar, olive oil, sugar and salt to the chorizo mixture in the skillet and let it simmer, stirring.

Put the baby spinach in a wooden bowl.

Peel the jicama with a knife, cutting about an eighth of an inch deep to remove the fibrous exterior, into any indentations, and cutting out dark spots; it cannot be done with a vegetable peeler.

Halve the jicama, slice, then cut the slices into small dice and scatter over the spinach.

Pour over the warm dressing and toss, slightly wilting the spinach but not too much.