1 tablespoon extra virgin olive oil (I prefer the fruitiest, lightest flavored)
1½ teaspoons balsamic vinegar
generous pinch of sugar or dollop of honey
kosher salt and freshly ground black pepper
Assemble the arugula, tomato, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.