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.