This salad incorporates cooked shallots for a nice crunch.
In a medium nonstick skillet, heat olive oil over medium. Working in batches if necessary, cook shallots until crisp, about 7 minutes per batch, adjusting heat as needed. With a slotted spoon, transfer shallots to paper towels to drain. Pour remaining oil into a large bowl. Whisk in vinegar and honey; season with salt and pepper. Toss with frisee and chives, then sprinkle with crisp shallots.