In a large bowl combine flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Knead in bowl until dough begins to cling together. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. If necessary, cover dough with plastic wrap and chill 30 minutes.
Preheat oven to 325 degrees F. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut into circles. Place 1 inch apart on ungreased large cookie sheet. Reroll as needed. Brush tops of cookies with egg white. Place a microgreen atop half of the cookies; brush with egg white and sprinkle all the cookies with sugar in the raw.
Bake for 12 to 15 or until edges are firm and tops are lightly browned. Transfer to a wire rack and let cool.
Sweet Tomato Jam
In a small saucepan combine tomatoes, sugar, and salt. Bring to boiling, stirring frequently. Reduce heat; simmer, uncovered, 25 minutes or until thickened. Transfer to a bowl and let cool. Serve or cover and chill up to 3 days.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Place bacon pieces in the pan. In a small bowl combine brown sugar and pecans. Sprinkle tops of bacon evenly with the pecan mixture. Bake 20 to 25 minutes or until crisp. Transfer to paper towels; drain. When cool, cut each slice crosswise in 5 pieces.
Spread tomato jam over a cookie. Top with fresh microgreens, a piece of candied bacon, and a second cookie with baked on microgreens.