Chicken agrodolce salad

Put the vinegar in a medium pan over a medium heat and bring to a simmer. Add the sugar, lemon zest, orange zest and bay leaf; bring back up to a simmer. Give it a stir to make sure all the sugar has dissolved, then take the pan off the heat and set aside to cool to room temperature.

Put the chicken, pine nuts and dates in a large bowl. Strain the infused vinegar over the mixture (discarding the bay leaf and zests) and mix well. Cover and put in the fridge for a minimum of 3 hours or, even better, overnight.

When ready to serve, add the remaining ingredients to the bowl and mix together thoroughly; season. Divide between the plates and serve with a grinding of black pepper and some more grated cheese sprinkled on top.