Slice the bocconcini cheese ball to 4 slices and the tomato to 5 slices. Alternate the tomato and bocconcini cheese slices one on top of the other, seasoning every tomato slice with little salt and every bocconcini slice with some pesto sauce. Prepare a spear from the rosemary sprig and stick it through the cherry tomato and cucumber slice, and then through the caprese salad. Spread the spring mix salad on the bottom of a pasta bowl and drizzle little balsamic reduction over it. Serve the caprese salad over the spring mix and sprinkle with freshly chopped parsley.