Lemony Waldorf Salad

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1/2 cup walnut halves (2 ounces)

1 tablespoon minced shallot

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup plus 2 tablespoons canola oil

2 tablespoons walnut oil

1/2 teaspoon ground cumin

Salt and freshly ground pepper

2 cups shredded romaine lettuce (4 ounces)

4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)

1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves

1 small head of frisée (6 ounces), coarsely chopped

1/4 cup golden raisins

1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise

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