Directions:

1. Tarragon Goat: Place crumbled goat cheese in a bowl, add minced tarragon and pepper. Mix until well blended.
2. Wild Blueberry Vinaigrette: Combine blueberries, red wine vinegar, balsamic vinegar, garlic, mustard, salt and pepper in a blender. Pulse blender to mix ingredients. With blender on low speed, add oil in a slow steady stream until fully incorporated and the vinaigrette has emulsified.
3. Poached Salmon: In a saute pan, combine water, wine, berries, rosemary, salt, peppercorns, garlic and honey. Bring to a simmer. Add salmon fillet, poach for 10 minutes or until fish is firm to the touch. Remove salmon from poaching liquid. Place salmon on sheet pan to cool.
4. Sesame Bacon Brittle: Preheat oven to 350 degrees. Place raw chopped bacon on parchment lined sheet pan. Place bacon in oven, cook until crisp. Remove bacon from sheet pan. Reserve dripping, in a small saucepan over low heat, add reserved drippings and sugar. Cook until golden brown brittle. Add cooked bacon and sesame seeds to pan stirring quickly. Remove from heat. Immediately spread bacon sesame brittle on a parchment lined sheet pan in a thin layer. Let cool at room temperature for 1 hour.
5. For Service: In a bowl, combine arugula, baby spinach, dandelion, nectarines, and tarragon goat cheese. Toss gently to evenly distribute. Add wild blueberry vinaigrette. Toss gently to combine. Place greens on a plate, top with 1/3 cup flaked salmon. Top salmon with 1 tablespoon crumbled sesame bacon brittle.