•  4 thin slices baguette
•  olive oil, for brushing
•  sea salt and cracked black pepper
•  ¼ cup store-bought pesto
•  1 curly endive (frisee) lettuce, leaves separated

dijon dressing

•  2 tablespoons white wine vinegar
•  ⅓ cup (80ml) extra-virgin
•   olive oil
•  1 teaspoon Dijon mustard
•  1 teaspoon caster (superfine) sugar

  Preheat oven to 200°C (390°F). To make the Dijon dressing, place the vinegar, oil, mustard and sugar in a bowl and stir to combine.

  Brush the bread with oil and sprinkle with salt and pepper. Place on a baking tray and bake for 3–5 minutes or until golden and crispy. Spread with the pesto. Place the endive in a bowl and spoon over the dressing. Serve with the croutons.