Begin by washing your blueberries and basil leaves thoroughly. Pat them dry with a paper towel to ensure the oil and glaze adhere properly to the surface. If your mozzarella pearls are sitting in liquid, drain them well and let them sit for a minute on a paper towel so they do not water down the salad.
In a large shallow bowl or a decorative serving platter, combine the fresh blueberries and the mozzarella pearls. Gently toss them together with your hands or a soft spatula to distribute the colors evenly. At this stage, you want to make sure the berries and cheese are well mixed before adding the delicate herbs.
Tear the fresh basil leaves by hand rather than chopping them with a knife to prevent bruising and to keep the aroma strong. Scatter the basil over the blueberry and cheese mixture. Drizzle the extra virgin olive oil over the top, and then sprinkle with the flaky sea salt and freshly ground black pepper. Give it a very gentle toss to coat everything lightly in the oil.
Just before you are ready to serve the dish, drizzle the alcohol free balsamic glaze in a decorative zig zag pattern across the top. This ensures the glaze stays thick and does not bleed into the cheese. Serve immediately while the fruit and cheese are still chilled from the refrigerator.
