Cut persian cucumbers in half, horizontally, then cut each half again vertically. You'll get 4 spears from each cucumber.
Smash cucumbers with a rolling pin or back of knife.
Add cucumbers to a colander and toss with 1 teaspoon kosher salt and 1 teaspoon cane sugar. Let sit for 30 minutes.
While cucumbers are sitting, mix shallots and garlic with 1 tablespoon white wine vinegar.
When 30 minutes has passed, gently squeeze cucumbers dry with paper towels, and add to a clean bowl.
Add marinated shallots and garlic (don't drain), fresh dill, and walnuts to the bowl with cucumbers.
Whisk together dressing ingredients, and pour over cucumbers.
Mix until all are coated. Serve immediately, or refrigerate and eat throughout the day.