Ingredients
½cupwalnut halves
1tbspshallot,minced
½tsplemon zest,finely grated
2tbspfresh lemon juice
1tbspwhite wine vinegar
¼cupcanola oil
2tbspcanola oil
2tbspwalnut oil
½tspground cumin
salt and freshly ground pepper
2cupromaine lettuce,shredded
4largeradishes
1cupcelery hearts,thinly sliced
¼cupcelery leaves,chopped
1smallhead of frisee
¼cupgolden raisins
1fuji apple
Preparation
Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.
Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.
Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins, and apple. Toss well and serve right away.
