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2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 tablespoon honey 1 teaspoon anchovy paste 1 tablespoon sherry vinegar Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 small zucchini, trimmed and thinly sliced into half moons 3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces 1/4 cup loosely packed fresh flat-leaf parsley 1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large 1/4 cup loosely packed fresh basil leaves, torn into small pieces 12 kalamata olives, pitted and thinly sliced lengthwise 1 small red onion, halved lengthwise and thinly sliced crosswise Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
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