Spinach Salad with Bourbon BBQ

1 pound baby spinach leaves
2 ripe bosc pears, peeled and cut into eighths
1/2 pound mushrooms, sliced thin
4 tablespoons butter
4 ounces Blue, or Gorgonzola cheese, crumbled
1/2 cup The SalsaKing Gourmet Honey Bourbon Barbeque Sauce
3 tablespoons balsamic vinegar

Mound the spinach leaves onto four separate salad plates. In a small saucepan, melt the butter and add the sliced pears. Allow to cook until browned on one side, turn, and brown on other side, Remove from pan and add the mushrooms. Sauté until well cooked, and browned. Remove from pan. Add the vinegar and Barbeque sauce. Stir until warm. Arrange the mushrooms and pear slices on top of the spinach leaves, then pour some of the warm sauce over them. Top with the cheese crumbles.