Combine avocado, basil, parsley, mint, champagne vinegar, lemon juice, mayonnaise and salt and pepper to a high-power blender. Puree until smooth, and set aside.

Add the wine, bay leaves, and water to a high-sided flat bottomed saucepan. Add the juice of the lemon and bring to a simmer. Season the salmon with salt and place skin side up, into the simmering liquid and cover. Turn the heat to low and cook 4-6 minutes. Take off the heat and let sit, uncovered for 1-2 minutes then gently take out and set aside on a plate.

Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and beans.

Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook – 7 minutes for soft-boiled, 9-10 minutes if you want hard boiled. Remove the eggs, and place in the ice bath. Bring the water back up to a boil and add the beans. Cook until they are al dente- about 3 minutes. Remove the beans to the ice bath. Drain and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.

Mix the frisee lettuce with a bit of the olive oil, lemon juice and salt. Place on the bottom of the plate. Mix the cooked potatoes in the same bowl, adding more oil and seasoning if needed. Place on the lettuce. Toss beans same as potatoes (adding more oil, lemon & seasoning as needed). Place neatly beside potatoes. Cut eggs in half and season with salt and pepper and place on plate. Cut tomatoes in half and place on plate. Add a few olives and a ramekin of green goddess dressing. Carefully place poached salmon on plate and drizzled with more oil and a sprinkle of Maldon salt. Garnish with dill & dill oil.