For the vinaigrette: Place the cherry wine in a small saucepan over medium heat and reduce to ¼ cup volume. Let cool to room temperature. Place the reduced cherry wine in a blender with the honey, Dijon mustard and vinegar. Blend at medium speed for 30 seconds. Reduce to low speed and drizzle in the oil while running to create an emulsion. If the dressing is too thick, thin with a little water. Season with salt and pepper. Reserve.

For the salad: Place the dried cherries in a small bowl and cover with the red wine. Let the cherries macerate in the red wine for 1 hour, then drain. Reserve the wine for a sauce or other use. Place the sliced red onions into a bowl of ice water for 30 minutes. Remove the onions from water and pat dry before serving. Place the escarole and fennel in a large bowl and toss with some of the dressing, just enough to coat. Place the dressed greens on 4 plates. Artfully arrange the red onions and smoked Gouda on each plate. Top with the macerated dried cherries and chopped walnuts.