Balsamic glaze has a more intense flavor and the almost sweet taste is more robust than what we find in a balsamic vinegar. In this recipe, I've found that adding a 1/2 teaspoon of balsamic glaze helps to "soften" the tangy white wine vinegar. Be assured, you'll use the glaze beyond just this recipe. It's handy to have on hand and it's delicious drizzled on roasted brussels sprouts, fresh mozzarella and diced tomatoes. Yum!