Heat the oven to 350 degrees.

Place the walnuts in a small baking dish and toast for 6 to 7 minutes, until very light golden brown. Let cool completely and toss with the corn syrup in a small bowl to coat. Arrange the walnuts on a lightly greased baking sheet and bake in the oven for 12 to 15 minutes, stirring after 6 to 7 minutes, until the walnuts are dry and shiny.

Cut the pear into quarters around the core. Slice each quarter into thin slices. In the bowl of a mixer with a paddle attachment, cream together the Gorgonzola and the cream cheese. Separate the endive into spears and cut them into pieces approximately 3 inches long. Place about 1 teaspoon of the cheese mixture onto each endive spear and garnish with a slice of pear and a toasted walnut. Drizzle with honey to finish. Serve immediately.