Grind the sea salt and ground black pepper over it to season, and squeeze the lime over.
Gently stir together to combine.
Drizzle with balsamic reduction.
Balsamic Reduction
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat.
Notes
To store: Refrigerate in an airtight tupperware container for up to 2 days. This salad tastes best when fresh.