Endive Bites with Pear Compote – Fustini's Oils & Vinegars

Ingredients

• 2 heads Belgian endive
• 1 pint acidulated water (1 1/2 tablespoons lemon juice mixed with 1-pint water)
• 8 ounces Gorgonzola, crumbled
• 1/2 cup Fustini's Cinnamon Pear balsamic, reduced
• salt to taste
• 1 pound walnuts, shelled, whole pieces
• 1 cup sugar
• 2-3 ripe pears, cut into small dice
• 1 jalapeno, seeded and minced
• 1 small shallot, minced
• 2 tablespoons Fustini's Delicate SELECT olive oil
• 1 tablespoon Fustini's Cinnamon Pear balsamic