Endive, Pear, And Blue Cheese Salad

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1/4 cup walnuts, halved

1 (1-ounce) slice rye bread, cubed

2 teaspoons fresh rosemary, chopped

1 small garlic clove, chopped

1 teaspoon olive oil

3 assorted firm-ripe pears, such as Bosc, Anjou, or Bartlett

1 tablespoon fresh lemon juice, divided

1/2 cup low-fat buttermilk (1%)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

2 ounces crumbled blue cheese, divided

1 1/4 pounds endive, trimmed and cut crosswise into 1/2-inch-thick slices

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