Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and toast for 8 minutes, or until lightly browned. 2. Meanwhile, in a large saucepan, combine the honey, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. 3. Add the pecans to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. 4. Meanwhile, simmer the remaining syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Drizzle it over cheese and serve with nuts.