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