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Preheat oven to 375 degrees.
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Spread the walnuts on a parchment lined baking sheet.
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Place the walnuts on the middle rack and toast until they start to brown and smell toasted about 7 to 10 minutes.
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Make sure and check them frequently so they don’t burn.
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Make sure they cool completely.
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Put them into a food processor with the salt and pulse until it is a fairly fine crumble.
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Measure a teaspoon of the cheese and roll into a ball, continue until the cheese is gone.
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Next, roll the cheese balls in the ground walnuts as best you can.
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Add some walnuts to the palm of your hands to roll more onto the cheese for full coverage.
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Place them into a covered container and refrigerate until the salad is ready.