Combine greens, 3/4 of the toasted walnuts and 3/4 of the plumped cherries and 1/2 cup of the dijon-shallot vinaigrette. Add more vinaigrette if desired. Season greens to taste with salt and pepper.
Slice the top of the warm gougeres to make an opening to fill them and set on a salad plate. Spoon a bit of vinaigrette into each base.
Fill each gougere with the dressed greens, allowing some to spill out and top each with the walnuts and cherries that fell to the bottom of the bowl.
Spoon 2 tablespoons of the walnut cherry sauce around the gougere.
Using a potato peeler, shave long curls of semi-aged cheese over the gougeres, allowing some to fall on the plate. Sprinkle remaining walnuts and cherries over all and serve.
