Aged white balsamic vinegar or regular aged balsamic vinegar
High-quality olive oil
Preheat oven to 275°F. Cut Roma tomatoes into halves or quarters (if they are big) and place on a baking sheet cut side up. Drizzle with olive oil and a little sprinkle of salt. Roast for 2 hrs. Remove, cool, and store covered in the refrigerator for the week.
Place the lettuce, pine nuts, chicken, goat cheese, tomatoes, olives, and chives into a large mixing bowl. Sprinkle the salad with sea salt, black pepper, and the juice of half the lemon. Drizzle the salad with olive oil and some aged white balsamic vinegar. I love the white balsamic from Acetaia Malpighi. It is expensive but incredible, and you don’t need a lot. Mix to coat the leaves. Taste. Add more vinegar, olive oil, sea salt, or black pepper as needed.