For the balsamic reduction:

1. Add 1/2 cup of balsamic vinegar to a small saucepan and simmer gently, stirring frequently, for 20 minutes or until the desired thickness is achieved. You want it to be the consistency of maple syrup. Do not boil aggressively, or it will burn and turn bitter.

2. Allow the mixture to cool while preparing the rest of the salad.

Preparing the onions:

1. As the balsamic vinegar is reducing, add two tablespoons of olive oil to a pan, and turn on medium heat.

2. Add the diced onions, a 1/2 teaspoon of salt and a tablespoon of water.

3. Saute until desired: 10 minutes for translucent, 20 minutes for golden, and 30 minutes or more for jammy and sweet.

4. Deglaze with an additional tablespoon of water and set aside to cool.

Dressing:

1. Place the olive oil and 10 basil leaves in a large mason jar, then use an immersion blender with 1/4 teaspoon of sea salt.

2. Blend until smooth, and strain for a clean finish or use as is for a more rustic style.

Assembly:

1. Cut cherry tomatoes in half and place them onto a large serving platter.

2. Scatter the mozzarella pearls and the microgreens evenly over the tomatoes.

3. Add the sauteed onions then sprinkle the toasted pine nuts generously over everything.

4. Drizzle with the basil oil and balsamic reduction, season with salt and pepper, and garnish with a sprig of basil.

5. Enjoy!