Bland New Day

I love the wild things I forage. Most of the time I'm happy to eat them just as they come off the tree or out of the ground, no seasoning, no worries. However, I do try to stretch myself and find ways of incorporating my foraged ingredients into dishes that others might find enjoyable. Today I tried to take the tomato and boccincini salad idea but plate it up on top of elm seeds. I think it looks fantastic! I was, however, out of balsamic vinegar. The basil and olive oil just couldn't carry it on their own. Does anybody have other suggestions that might have improved this?