Step 3) Combine 1/4 cup chicken broth, orange juice and corn starch in a small saucepan. Whisk to dissolve corn starch. Bring to a boil over medium-high heat and cook for 1 minute until thickened and clear. Remove from heat. Whisk in vinegar, oil, honey, orange peel and cinnamon. Vinaigrette can be made ahead and refrigerated until you’re ready to serve the salad.