vinaigratte

You can buy balsamic glaze, but sometimes I make it by simmering balsamic vinegar until it is reduced by 1/2 - 2/3.
The result is a thick sweet balsamic glaze that is about 30 calories per table spoon.
I eat it on salad (actually prefer this to most dressings)
I eat it on roasted veggies.
I eat it on open face steak sandwiches.

You can also make a vinegarette
1 TBS oil
1 TBS balsamic
1 tsp Dijon mustard

i don't use a balsamic vinaigrette, i usu just use balsamic vinegar and extra virgin olive oil. i really like it w spinach or salads...just toss a salad w EVOO and some of the vinegar w a lil Parmesan. i will also cook spinach w it: in the oven inside a foil pouch or on the stove top: few handfuls of spinach, onion slices, garlic, just a lil sweetener (splenda, brown sugar, honey, whatever). i cook the onions and garlic first and then throw on the spinach. it cooks down like crazy. The touch of brown sugar may sound weird, but it just works to counter the bitterness of greens...it's a common trick among Southern cooks to put a touch of brown sugar in collards, mustard greens, turnip greens, cooked spinach, etc.

if you have a bottle of balsamic vinaigrette, i'm sure you could use it the same way i do w the vinegar and oil. try rinsing some olives and soaking them in the vinaigrette for a while...i bet that is wonderful.

i highly recommend this approach:
http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

It is really good on shrimp too! I season the shrimp with a bit of sage, pepper, and garlic first.

Oh another great recipe I know for it is to get red potatoes, sweet potatoes, turnips, rudabegas, carrots and onions, cut them into chunks and toss them in the vinaigrette and then broil them. SO yummy!!!!!!!!!!!

add beets to this!! mmmmmmm and sprinkle with feta!!!