3 tablespoons Dijon mustard 1/3 cup olive oil 1/4 cup finely chopped fresh chives 3 ozs. smoked salmon, finely chopped 4 1/2-inch-thick French bread baguette slices, toasted 6 cups assorted baby lettuces Place mustard in small bowl. Gradually add oil, whisking until well blended and thick. Stir in chives. Season with salt and pepper. Place salmon in small bowl. Stir 2 tablespoons mustard dressing into salmon. (Can be prepared 6 hours ahead. Cover salmon and refrigerate.) Spread salmon mixture on toasted baguette slices, mounding slightly. Toss lettuces with remaining dressing. Season with salt and pepper. Divide salad among plates. Top with salmon toasts. salad 86