This recipe utilizes the leftovers from tea smoked Salmon recipe.
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1 tablespoon Chinese vinegar
1 teaspoon sugar
1/4 cup canola oil
2 cups upland cress (may substitute watercress)
4 slices sour dough bread
8 to 12 slices of tea smoked salmon
Salt and black pepper to taste