Balsamic Vinegar is not vinegar. It is made from pressings of white wine grapes boiled down into dark syrup and then aged, sometimes up to 100 years. The ultimate balsamic comes from Modena, Italy also home to Luciano Pavarotti.
1 tablespoon Dijon mustard
2 or 3 tablespoons of balsamic
3 or so tablespoons of extra virgin olive oil
Mix all ingredients well and pour a bit at a time over your greens, season with salt and pepper to taste.
Note: Balsamic can be put in a pan and reduced over heat by one half volume or more and brushed on COOKED CARROTS and BEETS. It is nice to wrap beets in foil and roast them in balsamic.