Clear vegetables. Cut into halves cherry tomatoes and mushrooms, onion - julienne. Beat vinegar, mustard, salt and sugar, add a little olive oil. Remove the leaves from the sprigs of thyme, postpone some, chop the rest and add dressing to the salad. Slice bacon and fry to a crisp without oil, remove from the pan,fry mushrooms in heated fat for 1 minute, add the tomatoes and green onions, cook for a minute, mix with the sauce, put in a salad bowl, sprinkle with Parmesan cheese, bacon and thyme leaves.