Chicken agrodolce salad

Put the vinegar into a medium pan over a medium heat and bring to a simmer. Add the sugar, a strip of lemon and orange zest and the bay leaf, then bring back to a simmer. 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 into a large bowl. Strain the infused vinegar over the mixture (discard the bay leaf and zests) and mix well. Cover and chill for at least 3 hours or, preferably overnight.

Add the remaining ingredients to the bowl with the chicken mixture and mix together thoroughly. Season, then transfer to a platter and serve with a grind of black pepper and more cheese sprinkled on top.