Preheat the oven to 300 degrees F. Line a small baking tray with parchment. Place the walnuts in a small bowl, add the honey and mix to coat. Spoon and spread the walnuts onto the baking tray. Bake 10 minutes, or until lightly toasted and candied. Cool to room temperature; use your fingers to separate the candied walnuts pieces.
Place the vinegar, mustard, salt, pepper and parsley in a salad bowl and whisk to combine. Slowly whisk in the olive oil. Add the romaine and toss to coat. Divide among 4 salad plates. Divide and top each salad with the walnuts and small pieces of the cheese.