In a small saucepan over medium heat, constantly whisk while simmering the balsamic vinegar and honey together until it reduces to half or the desired thickness.

Let cool before using.

Scoop out a small bit of the flesh if needed, to make them hold the Caprese salad.

Place the avocado on a plate and top with the tomato, mozzarella and fresh basil, followed by a nice drizzle of the balsamic reduction.

Sea salt + pepper to taste and enjoy!