Gjetost (YEHT-ohst) is a lightly sweet Norwegian cheese made from goat and cow milk whey. The color and flavor are attributed to slow cooking until the milk sugar caramelizes. Look for mysost cheese if gjetost is unavailable. Serve this salad with a light main dish, such as grilled or broiled fish or chicken.
On a serving platter arrange greens, olives, and tomatoes. Cover and refrigerate. In a screw-top jar combine salad oil, vinegar, green onion, mustard, and walnut oil (if using). Cover and shake well; refrigerate.
In a small bowl combine egg and water; use a fork to beat together. In a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese.
Place cream cheese and gjetost in a medium mixing bowl. Beat with an electric mixer until combined. Shape into 1-inch balls; flatten to form patties. Dip cheese patties into egg mixture; coat both sides with the cornmeal mixture. Cover; refrigerate patties for 1 hour or until thoroughly chilled.
To fry cheese patties, in a large skillet heat margarine or butter. Add cheese patties; cook on medium heat for 6 to 8 minutes or until golden brown, turning once.
Shake dressing; drizzle over greens mixture. Arrange cheese patties on salad. Makes 6 side-dish servings.