Boil ½ cup of balsamic vinegar and 1 tablespoon of honey in the sauce pan (small pot). Once it comes to a boil, turn the heat down to low and let it simmer for 12-15 minutes. It should be reduced by half. Let it cool. It will also thicken a little bit more once it's cool.
Scatter those large chunks of avocado and wedges of tomato on a serving plate.
Sprinkle with salt and pepper. Drizzle with balsamic reduction. Follow by a little bit of extra virgin olive oil.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/tomato-avocado-salad-with-balsamic-reduction/