Jerusalem Artichoke Salad

• 1 pound Jerusalem artichokes


• 2 scallions, finely chopped


• 2 tablespoons fresh mint leaves, minced, or 1 teaspoon dried mint


• 2 to 3 tablespoons minced fresh dill


• 1 1/2 tablespoons olive oil


• 3 to 4 tablespoons red wine vinegar, to taste


• 1 tablespoon maple syrup or agave nectar


• 3 tablespoons toasted sunflower seeds


• 2 cups chopped dark green lettuce leaves or mixed baby greens