Rinse the endive and remove leaves. You should have about 20 individual pieces in a head of endive.
In a small bowl, add the cubed pear pieces, quartered grapes, blue cheese or feta, and the toasted walnut pieces. Stir to combine.
Drizzle with olive oil and season with salt and pepper.
Gently toss to coat and check for seasonings. Depending on the ripeness of the pears, you may or may not need to add more olive oil.
Using a small spoon, evenly divide the mixture between the endive leaves. Top each endive bite with a sprinkle of reserved toasted walnut pieces.
Alternatively, you could fill the mixture in small tasting cups to serve.