Place a medium nonstick skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–4 minutes until aromatic and slightly darker. Transfer toasted walnuts to a plate and set aside.

In the same skillet over medium heat, add granulated sugar and water. Stir gently until sugar dissolves and the mixture comes to a light amber color (about 3–4 minutes). Watch closely to prevent burning.

Stir in the butter and a pinch of salt until melted and incorporated. Return the toasted walnuts to the skillet and toss quickly to coat with the caramel. Spread coated walnuts on a sheet of parchment or a silicone mat to cool and harden. Break into bite-sized pieces once cool (about 10 minutes).

Dressing

In a small bowl or jar combine sherry vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake until smooth.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add to jar and shake) until the dressing emulsifies. Taste and adjust seasoning—add more vinegar for brightness, a pinch more salt if needed, or a touch more honey for sweetness.

Salad

Prepare the endives: trim a thin slice off the stem end of each head, remove any damaged outer leaves, then separate the leaves into individual spears. If leaves are large, halve them lengthwise. Place mixed baby greens (if using) on a large serving platter or divide among plates.

Arrange endive leaves over the greens or directly on plates with the leaves fanned for presentation.

Crumble the Gorgonzola evenly over the arranged endive leaves.

Scatter the cooled caramelized walnut pieces over the salad.

Drizzle the dressing lightly over the assembled salad (about half first), then toss gently or serve as-is so diners can mix. Add more dressing to taste; reserve a little for anyone who wants extra.

Finish with a light sprinkle of chopped parsley if using and a final crack of black pepper. Serve immediately so the caramelized walnuts remain crisp.