For the walnuts: Combine the sugar and water in a non-stick skillet over high heat stirring constantly. Once the sugar syrup begins to brown add the chopped walnuts and mix until they are evenly coated. Remove from the heat and spread them onto a silpat or wax paper lined cookie sheet. When completely cooled, chop them coarsely.
For the salad: Separate the endive leaves and use the best and largest ones to stuff. Put some pear, gorgonzola, and caramelized walnuts into each leaf. Place 2 to 3 stuffed leaves onto a small plate and drizzle with the balsamic glaze. Repeat until all the ingredients are used. Serve immediately.