Preheat a deep fat fryer to 190°C or heat oil in a deep pan until breadcrumbs sizzle.
Cut some cheese into chunks, coat in flour, dip in egg, dredge in breadcrumbs, and fry until golden-brown.
Dissolve sugar in 100ml water over heat, bring to a boil, add walnuts and cayenne pepper, then cool.
Shallow fry the soaked walnuts in rapeseed oil for 30 seconds until crisp and drain on paper.
Toss celery strips and lettuce in olive oil with seasoning; mix remaining salad ingredients with walnuts separately.
Blend egg yolks, mustard, and vinegar in a food processor.
Slowly blend sunflower and olive oils into the egg mixture until a thick mayonnaise forms and season.
Mix the fresh mayonnaise into the prepared salad just before serving.
Blend mango chutney and quince paste in a small food processor until smooth.
Arrange fried and fresh cheeses on a board and serve with the salad and sauce.