4 slices center cut bacon, chopped
1/2 cup balsamic vinegar
1 (16 ounce) bag triple washed baby spinach leaves
6 large white mushroom caps, sliced
1 T "The Best Barbeque Sauce You'll Ever Taste"
1/4 cup extra-virgin olive oil

Brown chopped bacon in a small frying pan. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1/2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat.

Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar with barbecue sauce and pour over salad. Toss salad and serve.