Balsamic Dressing:

1/4 cup Balsamic Vinegar ( Mondena )
1 cup Salad - Oil
1 cup Chickenstock ( reduced to 1/3 )
1 tsp. Dijon Mustard
to taste Salt, Pepper, Sugar.
Reduce the chickenstock to a 1/3 and chill. Mix the vinegar with mustard, 1/4 tsp. salt, 8 - 10 turns fresh ground pepper and 1 pinch of sugar together, add the oil, keep constantly stirring so it becomes a nice emulsification. Add the chickenstock, if needed add more seasoning