Pound the rosemary in a mortar with a pestle until a paste
forms; steep in the olive oil for 2 hours. Strain and discard the rosemary.
Whisk the olive oil and honey in a mixing bowl until thoroughly combined. Arrange
the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
Top with the black pepper and walnuts and serve within minutes. Serves 4