1.Make dill dressing. Combine mustard, dill, juice, vinegar and sugar in small bowl; gradually whisk in oil. Season to taste.
2.Trim and thickly slice celery on the diagonal. Combine mesclun and celery on serving plate.
3.Toast bread; discard crusts, chop bread coarsely. Sprinkle bread and salmon over salad; sprinkle with capers. Drizzle with half the dressing; serve salad with remaining dressing on the side.
Dill dressing is also great for a salad with cold cooked salmon or ocean trout.Note