The flavor of traditional balsamic vinegar is rich, complex sweetness and leaves in the month notes of fig, molasses, cherry or prune. It picks up the flavors of the wood it matured in and may have a slight smokiness.
Remember: traditional balsamic vinegar is not a cooking ingredient. High temperatures will kill its distinctive bouquet.
Try it in your salad. But you will get the best from traditional balsamic vinegar by putting a few drops on fresh berries, on parmigiano reggiano cheese or on creamy desserts like panna cotta or vanilla ice cream.