Heat oven to 400°F. Melt butter in a medium sauté pan over medium heat until foaming. Add pecans, granulated sugar, brown sugar, and maple syrup. Cook, stirring often, until sugars dissolve and mixture bubbles. Turn mixture onto a piece of aluminum foil or wax paper, set in a dry place, and let cool.
Quarter figs lengthwise, toss them in olive oil, season with salt and freshly ground black pepper, and roast in the oven until just soft, about 10 minutes.
Trim off bottoms of endive and separate heads into leaves. Choose best 24 leaves (do not use the hearts). Place 1 fig quarter and 1 teaspoon blue cheese crumble on each leaf. Top with a pecan and serve.
Beverage pairing: Hartley & Gibson’s Amontillado, Spain. This simple, off-dry amontillado sherry complements every part of the dish (except the endive) without overly asserting itself. It has to have enough sweetness to handle the maple syrup and the nuttiness to work with the cheese and pecans. Serve it slightly chilled.
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