Prepare a balsamic vinegar reduction sauce by bringing the vinegar and sugar to a boil over low heat with a pinch of salt and pepper. Remove from the heat before it reaches the thread stage.
Set aside.
Season the arugula with olive oil, salt, and pepper. Same with the mozzarella.
Alternate a blackberry, arugula, mozzarella, arugula, and blackberry.
Assemble on a plate and dress with balsamic vinegar reduction.
