Preheat oven to 350ºF. Roast walnuts in a single layer on an ungreased baking sheet for 8-10 minutes. Transfer walnuts to a plate and allow to cool. Chop walnuts into halves.
2.
In a small mixing bowl, whisk together olive oil, vinegar, salt and pepper together to make dressing.
3.
Trim off the bottom of the head of endive with a knife. Gently remove 10-12 leaves one at a time. Rinse leaves and carefully pat dry with paper towel. Arrange in a spiral shape on a serving plate.
4.
Slice remainder of endive head in half lengthwise, rinse under running water and shake dry, then slice into 1/2-inch sections. Place in large bowl with walnut pieces and crumbled blue cheese and toss with dressing.
5.
Mound mixture in center of whole endive leaves and serve. Use the endive leaves to scoop up the cheese/walnut mixture.
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