Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
Mix Dijon mustard, apple cider vinegar, balsamic vinegar, agave syrup and pepper together in a bowl for dressing. Pour in olive oil, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
Transfer all red cabbage, apple and endive to a bowl and toss
Make sure the whole leaves are separated.
Pour the lemon juice over the cabbage, apples and endives.
Crumble in about 1/2 of the walnuts, the figs and 1/2 of the feta cheese pearls. Pour in dressing and toss until everything is perfectly coated.
Place whole endive spears on a serving plate.
Pile salad on top and scatter remaining walnuts, feta cheese pearls and some fresh or dried parsley on top.
