To assemble your salad, arrange frisée and mixed greens on a platter; season with salt and pepper. Drizzle with half of dressing. Using a fork, break salmon into large flakes; discard skin. Halve potatoes and eggs crosswise. Top in separate piles with potatoes, green beans, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.