Endive Spears with Fig Preserves, Blue Cheese, and Candied Walnuts

Start with the candied walnuts. Add all of the chopped walnuts, sugar, butter, water, and salt into a nonstick pan over medium heat. Stir continuously until liquid evaporates and the walnuts become caramelized. Remove from heat, and transfer to a cool surface.

Take the endive leaves out of the cold water and pat dry with a cloth or paper towel. Arrange the spears on serving platters. Fill each one with a few crumbles of blue cheese and pieces of candied walnut. 

Drizzle with Bonne Maman Fig Preserves, top with chives, and enjoy!