- Make the port-poached cherries: In a small saucepan, heat dried cherries and ruby port until just simmering. Remove from heat and let cherries steep until cool, then drain.
- Make the dressing: In a small bowl, combine balsamic vinegar, honey, dijon mustard, and garlic. Slowly stream in vegetable oil while whisking continuously. Season with salt and pepper.
- Assemble the salad: Toss greens with toasted walnuts, goat cheese, and poached cherries. Drizzle with dressing just before serving.