Mix the orange juice with the vinegar and the hot vegetable stock. Caramelize the sugar in a saucepan until light brown and deglaze with the juice and broth mixture. Stir until all of the sugar has dissolved. Let the whole boil down to half.
Now add the oil and season with salt and pepper and let the dressing cool down. If you like, you can also season with a chilli pepper, diced finely, this gives the whole thing a more interesting taste.
The orange juice can also e.g., be replaced by passion fruit juice or the like, if it should taste a little more exotic. I like to make lamb`s lettuce with cocktail tomatoes and roasted pine nuts or e.g., chopped, dried dates.
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