For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt. Bake in the oven until walnuts are golden brown, approximately 10 minutes. For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.
Recipe courtesy of Roger Mooking