1. Toast walnuts in a dry skillet over medium heat for two minutes until fragrant. Set aside and cool. 2. Arrange apple slices on one platter, and endive leaves on other platter. 3. In a medium bowl combine cooled walnuts, dried cranberries and blue cheese. 4. Top endive leaves with 1 tablespoon cheese mix and a drop or two of balsamic dressing. 5. Put remaining cheese, nuts and blue cheese in a bowl to serve with apple slices.