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"FacebookPinterest\n\nFirst, the bad news: That watery \"balsamic\" you bought at Stop Shop is probably a fraud. Authentic balsamic is a barrel-aged miracle with the texture of honey, the complexity of a great single malt, and the price tag of, well, a great single malt. The supermarket schlock is cheap vinegar, sugar, coloring, and a few drops of the real stuff to keep the regulators happy.\n\nThe good news: Balsamic is not the only game in town. And unless you're finishing some fresh-grilled scallops, you should be using something else.\n\nVinegar's job is to wake up the palate\u2014that's what acid does\u2014and you want more than one variety on hand for the same reason your wine rack isn't stocked solely with oaky Cabernet. Different dishes call for different vinegars, and using the perfect one is like hitting the reset button on your favorite recipes.\n\n\u00B7\u00B7\u00B7\n\nTHE WORKHORSE\n\n Varvello White Wine Vinegar ($6/1 liter)\n\n Break out a crisp, clean whitewine vinegar for marinades, pickling, and anything that requires a generous pour. This one is priced for heavy use.\n\nSPANISH, FLY\n\n La Cosecha Sherry Vinegar ($15/750 ml.)\n\n This toasty barrelaged vinegar should be your go-to for dressing salads. A little sweetness offsets the biting acidity, and the complex two-tone flavor will make you seem like a culinary genius just for uncorking a bottle.\n\nTHE SECRET WEAPON\n\n Banyuls Wine Vinegar ($22/750 ml.)\n\n Ever wondered why seemingly simple dishes at Michelinstarred joints taste incredible? It's ingredients like Banyuls, made with a funky fortified wine from the French Pyrenees. It can transform a pile of greens into a headturning dish.\n\nTHE STARTER BALSAMIC\n\n Villa Manodori Balsamic ($35/8.5 oz.)\n\n You use just a few drops of real balsamic at a time, so a small bottle goes a long way. And this one, produced by the chef at the revered Osteria Francescana in Modena, has serious pedigree. Use it to finish a risotto, or drizzle it over gelato.\n\nWHAT BERLUSCONI BATHES IN\n\n Acetaia del Cristo ($124/3.4 oz.)\n\n Extra tax-return cash? Pick up this top-shelf artisanal balsamic. They don't call it the \"vinegar of Christ\" for nothing.\n\nFoolproof, Flawless Shallot Vinaigrette\n\n 1 shallot, minced\n\n 1/2 cup sherry vinegar or Banyuls Salt\n\n Fresh-ground pepper\n\n 1 cup olive oil\n\n Balsamic vinegar (optional)\n\nDirections\n\n 1. Macerate (a fancy word for \"steep\") the minced shallot in the sherry vinegar with a pinch of salt and some freshground pepper for 30 minutes.\n\n2. Whisk in the olive oil, taste, and adjust the seasoning.\n\n3. Pour half the dressing in a large bowl. Add salad greens of your choice and toss. Add more dressing as needed. You just want a hint of it\u2014don't drench the greens.\n\n4. Pile the salad on a platter and drizzle lightly with some honest-to-God balsamic if you're feeling generous. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/best-balsamic-vinegar-salad-dressing>