Turkey and Vidalia Onion Ciabatta Tartine with Whole Grain Dijon

Preheat a non-stick skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon until browned and cooked through, about 6-8 minutes. Season with a pinch of salt. Remove from heat and stir in the Vidalia onion mustard to coat the meat evenly.

Finely dice the celery for crunch and toss with the fresh, bitter endive leaves in a small bowl. Whisk together the whole grain Dijon mustard with a splash of water to create a dressing, then toss with the salad.

Toast the ciabatta square until the edges are golden and crisp.

To assemble, pile the warm turkey mixture generously onto the toasted ciabatta. Top with the dressed endive and celery salad. Serve immediately as an open-faced tartine, letting the mustard glaze seep slightly into the bread.