In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.
Meanwhile, arrange the salad greens, olives and tomatoes on a serving platter. Whisk the oils, vinegar, onions, mustard and seasonings; drizzle over salad. Place cheese patties over the top. Serve immediately with pita wedges if desired.
Editor's Note: Gjetost is a soft, caramely Norwegian cheese. For a variation, substitute 1 cup shredded Parmesan and 1 teaspoon sugar.