In a skillet over medium heat, cook the nuts and honey, stirring frequently, until the mixture turns golden brown. Immediately spread on a sheet of parchment paper and cool completely. Break into pieces with your hands and set aside.
In a bowl, combine all the ingredients with a whisk. Season with salt and pepper.
Divide the endive and apple slices among four plates. Drizzle with the dressing. Sprinkle with the caramelized pine nuts and season with pepper. Serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.