Make the Balsamic Glaze: Pour the 120ml of balsamic vinegar into a small, light-coloured saucepan. If you prefer a slightly sweeter, less sharp glaze, stir in the tablespoon of honey or maple syrup now.

Simmer Gently: Bring the vinegar to a gentle simmer over a medium-low heat. Be careful not to let it boil aggressively. Let it simmer for 10-15 minutes, stirring occasionally.

Check for Thickness: The glaze is ready when it has reduced by about half and is thick enough to coat the back of a spoon. It will continue to thicken as it cools. What works best for me is to dip a spoon in, and if I can draw a clear line through the glaze on the back of the spoon, it's done. Remove from the heat and set aside to cool completely.

Prepare the Salad Ingredients: While the glaze cools, wash and hull your strawberries, then slice them in half or into quarters. Drain your mozzarella balls and pat them very dry.

Arrange the Platter: On a large, flat plate or platter, artfully arrange the strawberries and mozzarella. You can mix them together or arrange them in patterns—whatever you feel looks best.

Add the Basil: Tuck the fresh basil leaves in amongst the strawberries and cheese. You can leave them whole or gently tear the larger leaves.

Dress the Salad: Just before serving, drizzle the 2 tablespoons of extra virgin olive oil over the platter.

Finish with Glaze and Seasoning: Once the balsamic glaze has cooled to at least room temperature, drizzle it generously over the salad. Finish with a sprinkle of sea salt flakes and a good grind of black pepper. Serve immediately.