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.