Am I the only one tired of it or is Balsamic vinegar being overly done to death? Everytime someone suggests a dressing without it someone suggests changing the recipe to Balsamic. There are a lot of good vinegars out there and it seems that they are being under used. There are so many good other flavors but it seems that so many people have thier blinders on when it comes to vinegar. Enough with the Balsamic already especially when most of them are not the real thing or under aged.