Preheat your oven to 375°F (190°C). Combine walnuts, pumpkin seeds, honey, chipotle powder, and a pinch of salt in a bowl and spread on a baking sheet. Bake for 15 minutes, stirring halfway through.

In another bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, and the zest and juice of an orange until emulsified. Season with salt and pepper.

In a large serving bowl, combine mixed greens and chopped endive. Add sliced apples, most of the cooled candied nuts, and half of the crumbled cheese.

Just before serving, add sliced avocado, pour the dressing over the salad, and gently toss to combine. Garnish with reserved cheese and chili flakes.