Warm Beet and Lentil Salad with Goat Cheese

Name: Warm Beet and Lentil Salad with Goat Cheese
Ingredients: 2 medium beets, peeled and cut into 1-inch-thick wedges; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1/4 cup hazelnuts, walnuts or pecans, finely chopped; One 4-ounce log goat cheese; 1 cup leftover lentils from Salmon with Lentils, recipe follows; 1/4 pound slab or thick-cut bacon, sliced; 1 medium shallot, minced; 2 tablespoons apple cider vinegar; Pinch of sugar; 1 large bunch frisee, torn, or 6 cups baby greens; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 leeks, white and light-green parts only, halved lengthwise and chopped; 2 carrots, diced; 3 cloves garlic, chopped; 1 tablespoon tomato paste; 1 cinnamon stick; 1/2 pound (1 1/4 cups) French brown or green lentils; 1 bunch Swiss chard; 3 6 -ounce center-cut skinless salmon fillets; 1 tablespoon honey; Juice of 1 lemon