Pre-heat the oven to 400 degrees. Place a wire rack on top of a cookie sheet and place the bacon on the rack. Cook for 20-30 minutes, til done. In the meanwhile, cut the ends off of the endive, rinse and drain. Choose the 20 nicest looking leaves and set aside. Combine the bleu cheese and creme fraishe in a food processor until smooth. Add salt and pepper to taste. Put the mixture in a piping bag and pipe about a tablespoon of the mixture onto the thick end of each endive leaf. Chop the bacon up and sprinkle it evenly over the bleu cheese mixture. Chop the candied nuts coarsely and sprinkle those on as well. Arrange on your favorite platter and viola!