Mash the cheese, pass it through a sieve and season with salt and pepper.
Chop half of the nettles and the garlic clove and mix with the cheese. Form the cheese into a roll, wrap in aluminum foil and refrigerate for 2-3 hours.
Chop the remaining nettles and roll the cheese in them.
Mix pepper, salt, vinegar and oil. Cut the shallot into cubes or rings and add.
Cut the cheese into slices, arrange on plates and drizzle with the salad dressing. Decorate with walnuts and daisies.
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