Balsamic vinaigrette is a salad dressing made by emulsifying balsamic vinegar with extra virgin olive oil and seasonings like Dijon mustard, garlic, salt, and pepper. Balsamic vinegar itself originates in Italy's Emilia-Romagna region, traditionally made by cooking down grape must from Trebbiano and Lambrusco grapes and aging it in a succession of wooden barrels; the DOP-certified Traditional Balsamic Vinegar is aged a minimum of 12 years, though most balsamic vinegar sold commercially is aged only briefly and lacks that certification. The vinaigrette's sweet-tart profile, with notes of dark fruit, caramel, and oak from the vinegar, pairs well with bitter greens like arugula, radicchio, or endive, fresh tomatoes, roasted vegetables, grilled meats, and aged cheeses. It's also used as a marinade for meat and fish, or drizzled over fresh fruit.