In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3 tablespoons drippings. Stir the vinegar, honey, mustard, salt and pepper into drippings; heat through. Keep warm.
In a salad bowl, combine the endive, tomatoes, onions, water chestnuts, walnuts, croutons and bacon. Pour warm dressing over salad; toss to coat. Sprinkle with eggs. Serve immediately.