Rigitoni with mushroom cream sauce

Rigitoni/mushroom cream sauce; spinach salad with pears and kalamata olives and apple vinigrette.

For the rigitoni: These are frozen rigatonis stuffed with ricotta cheese. The brand is Mama Cizzi. Prepare them according to the package directions.
For the sauce: Melt 2T butter in a sauce pan. Add 3T flour and allow the flour to cook gently with stirring for 3-4 min. Saute 8 oz. of sliced mushrooms until golden brown. Add 1t tarragon. Add milk to the flour butter mixture until it reaches the desired consistancy, I used about 2 cups. When the sauce is hot and bubbly, add the mushrooms. Spoon over the hot rigatoni.
For the salad: Clean and sort the spinach leaves. Add calamata olives and sliced pears. Mix 1/4 cup olive oil with 3T cider or apple juice. Add 1t of fresh lemon juice, and salt and pepper to taste. Pour over the salad.
Wine: We served a Stone Cellers by Berrenger Chardonney. ( $5.99) http://www.beerwineonline.com/Main/Wine/Wine32.html