Bring the sugar and water to boil in a small saucepan. Add the walnuts, then boil for 5 minutes. Pour the walnuts through a strainer and drain thoroughly. Pour the nuts onto a parchment-lined baking pan. Bake for 10 to 15 minutes, until the nuts are golden and give off a roasted aroma. Cool completely, then chop.
With an electric mixer, beat the blue cheese on medium speed until creamy. Add the cream cheese and beat until smooth. Scoop the cheese mixture into a piping bag fitted with a star tip.
Pipe a small rosette onto the end of each endive leaf, then anchor two grape halves into the rosette. Sprinkle with a small amount of walnuts.
Notes
WW Points were calculated using light cream cheese.