Put bulgur wheat in a medium size bowl and pour heated chicken broth over it. Mix well and allow to sit at room temperature for 30-45 minutes. This will soften the wheat but still leave it al dente, or with a bite. When bulgur wheat has reached a desired tenderness, add the red wine vinegar, garlic, salt, dijon mustard, olive oil and pepper and mix thoroughly. Taste mixture for seasoning and adjust slightly if needed.