Season each salmon filet with salt and white pepper. Using butcher twine, tie the salmon filet into a cylindrical shape. Coat the filet lightly with olive oil. Place on the cedar plank and cook to medium rare. Hold warm.
In a saucepan, heat the hazelnut oil and add the endive, thyme and shallot. Cook until wilted and lightly glazed. Deglaze with white balsamic vinegar.
For the apples, sautée in melted butter until golden brown. Lightly dust with sugar, and remove from the pan after light caramelization.
Finish by combining the apples and cooked endive mixture and hold warm.
For the topping - slice mixed olives, removing the pits. Toss in hazelnut oil and minced chervil. Top each salmon filet with olive mix, slices of fresh endive, and toasted hazelnuts.
For the port wine jus, reduce equal parts chicken stock and port. Reduce by 3/4 . Finish by mounting a generous amount of butter in. Serve immediately.
Sauce the plate with the port wine reduction. In the center of each of 4 plates, mound the sautéed mixture. Place the cooked salmon on top. Top the salmon with the olive mixture, endive, chervil, and toasted hazelnuts.