Endive Salad With Pesto Croutons

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donna hay


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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

2 tablespoons white wine vinegar

⅓ cup (80ml) extra-virgin

olive oil

1 teaspoon Dijon mustard

1 teaspoon caster (superfine) sugar

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