For the vinaigrette, whisk together vinegar, mustard, shallot, zest, salt, pepper, dill and 1 teaspoon chives in a medium bowl.

Gradually whisk in oil until the vinaigrette is smooth. Set aside.

For the salad, preheat the oven to 375°F.

Place cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.

Bring a pot of salted water to a boil and prepare a large bowl of ice water.

Add asparagus and cook until just tender, about 3 minutes.

Drain and plunge asparagus in the ice water to stop the cooking.

Drain well, then slice spears in thirds.

Place frisée and field greens in a large bowl.

Add croutons and asparagus. Break up smoked trout, discarding skin, and add to the bowl. Set aside.

Prepare the pan for poaching the eggs. Fill a large shallow pan halfway with water and bring to a simmer over medium heat.

Break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water.

Repeat with remaining eggs.

Poach until whites are set and yolks begin to thicken but are not hard, about 3 minutes.

Remove eggs with a slotted spoon and drain them on paper towels.

Depending on the size of your pan, you may need to poach the eggs in two or three batches.

Drizzle the vinaigrette over the salad, tossing to coat.

Divide among 6 plates.

Place a poached egg on top of each salad and garnish with remaining 1 teaspoon chives.