This salad is wild. A brick of smoked salmon is already fully cooked and easy to flake, and it pairs beautifully with jammy blackberries and toasted hazelnuts.
Allergen Note: Contains milk, fish, tree nuts.
Make a quick vinaigrette: Mince the shallot. In a large bowl, whisk together 2 teaspoons shallot, 1 teaspoon mustard, the juice of ½ lemon, and ¼ cup olive oil. Season with salt and pepper to taste. Set aside to let the flavors combine.
Trim the base of the frisée and tear the leaves into bite-size pieces. Slice the blackberries in half. Chop the hazelnuts. Flake the salmon, discarding the skin.
Add the frisée, blackberries, and hazelnuts to the bowl with the vinaigrette, toss to coat, and season with salt to taste. Heap the salad on plates, and top with the salmon. Crumble the goat cheese on top, grind with pepper, and serve.
The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.