Endive Bites with Pear Compote

Directions

1. Cut root ends of each Belgian endive and separate heads into individual leaves. Dip cut ends of leaves into acidulated water to keep from turning brown. Lightly pat dry. Place a dollop of pear compote in the wide, cut end of each endive leaf. Top with a little crumbled Gorgonzola, some roughly chopped candied walnuts and a drizzle of Fustini's Cinnamon Pear reduction. Arrange on a plate and serve immediately.
2. Preheat oven to 350 degrees. Line a rimmed baking sheet wit parchment paper and spread walnuts on it in a single layer. Place sugar in a large, heavy-bottomed pot and place over medium heat without stirring until fully melted and caramelized, 3-5 minutes. Watch that it does not burn. Meanwhile, place walnuts in oven for about 3 minutes or until hot, but not toasted. Once the sugar has fully melted and caramelized, remove from heat. Working quickly, pour hot walnuts into caramelized sugar and stir with a wooden spoon to coat. Pour walnuts back on the prepared baking sheet and carefully spread into one layer with a heatproof spatula, coated with cooking spray. Cool walnuts to room temperature, break apart and chop roughly.
3. Combine pears, jalapeno, shallot, olive oil and 1 tablespoon Fustini's Cinnamon Pear balsamic in a small bowl. Season with salt to taste. Cover and refrigerate until ready to use.