Cut a slice of bacon in half and fry, in a dry well-heated frying pan, until golden brown.
Fry the mushrooms in olive oil (1 tbsp.), cut into thin slices, for about 5 minutes.
While the mushrooms are cooling, prepare the sauce. Mix in a bowl three tablespoons of olive oil and dark balsamic vinegar, add a couple of pinches of salt and pink pepper (ground in a mortar). Beat everything well with a fork.
I advise you to adjust the taste for yourself after mixing all the ingredients, taking into account the fact that the sauce is slightly brighter than in the finished dish.
I added 2 teaspoons of balsamic.
In a bowl, mix the tomato slices with spinach and parsley and pour the sauce, mix gently.
Spread the fried slices of mushrooms on the dish.
Spread the vegetable mixture on the mushrooms.
On top of the bacon. Let stand for about an hour and serve.