Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Name: Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
Ingredients: Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter); 3 tablespoons olive oil; Salt and pepper to taste; Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!); Half cup plus half tablespoon hazelnut oil; 5 shallots, sliced thin crosswise; 2 teaspoons lemon juice; 3 tablespoons sherry vinegar; 2 tablespoons grated fresh ginger; 2 garlic cloves; 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry