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1
Heat oven to 350F.
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2
Place the walnuts in a single layer on a cookie sheet and toast until lightly browned, about 8 to 10 minutes; watch carefully to prevent burning.
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3
Transfer to a small plate to cool.
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4
Heat the milk in a small pot over low heat just until a bubble begins to break on the surface; remove from heat.
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5
In another small pot, melt the butter over medium heat.
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6
Just before it starts to foam, while whisking, add the flour.
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7
Cook stirring frequently until the mixture forms a smooth paste and pulls from the bottom and sides of the pot.
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8
While whisking vigorously add the milk in a steady stream.
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9
Continue to whisk to keep the flour mixture from creating lumps.
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10
Stir until smooth and creamy.
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11
Lower the heat to simmer and cook the sauce 5 to 7 minutes.
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12
Stir from time to time.
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13
Gently stir the cheese into the sauce to reach a smooth, silken consistency.
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14
Remove from the heat and add the honey and 1/4 cup of the walnuts.
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15
When cool, refrigerate.
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16
Best if made one day before serving.
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17
To serve, bring dip to room temperature or warm in a double boiler or microwave gently, to soften.
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18
Scatter the remaining walnuts over the top.
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19
Perfect with celery hearts, sliced fennel, endive leaves, and thin wedges of crisp apples.
