If you answered yes to the title question, I have a sure fire way to up the taste of any salad you make. Buy high-quality balsamic vinegar. If you are already in the know on just how good balsamic can be, kudos.
Not all balsamics are created equally. Skip the generic $5.99 bottle and look for an aged version--at least 10 years. One that I like is Lucini Gran Riserva. It's still fairly cheap at about $13. I've also (at times) sampled vinegars aged 25+ years. Wow. The price may also shock you! Check out this link for a 1970 production that comes heavily recommended by foodies.
If you have doubts, we recommend a tasting. Some fine food purveyors hold balsamic events. It makes sense. The aging process is comparable to that for wine. I'm confident that your taste buds will perceive a striking difference. Expect to pay $30+ for a super vintage. And use it where it counts--drizzled on berries, over greens, in a special vinaigrette.
For me, the discovery of high quality balsamic was similar to my discovery of Peet's Coffee (after pounds of Sbux) and Rombauer Chardonnay (after I don't know how many other sub-par bottles of XYX varietals)...just so much better.
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