Classic balsamic may be aged for over a decade before being consumed. The production of commercial balsamic, however, is much faster, with many vinegar products ready after just a few months of aging.

Right before dressing your salad—always do this last ... as you might with a very-well-aged balsamic. As for mustard, one infused with Cognac or tarragon, or an extra-sharp Dijon, works well.

mix that with a premium Balsamic vinegar (aged roughly six years), and you've got a salad dressing worthy of Hellas itself. There's also radiant truffle oil, olive tapenades, comfits and honey ...