Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.

Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.

If your mushrooms are full of dirt submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.

Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).

Add the quartered mushrooms, if you find that there is not enough fat from the bacon then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).

Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.

Using a vegetable peeler shave your parmesan into flakes.Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.

Using a vegetable peeler shave your parmesan into flakes.

Add your dressing ingredients in a glass jar, season with sea salt and cracked black pepper and shake well to combine.

Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.