Zucchini-Ribbon Salad with Pesto Vinaigrette

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1 cup baby arugula

1/4 cup packed fresh basil, torn 

1/4 cup packed fresh mint, torn 

3 tablespoons plus 1/3 cup walnuts, chopped 

1 clove garlic, coarsely chopped 

Zest of 1 lemon, plus 1 tablespoon lemon juice 

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

3 zucchini, ends trimmed 

1/3 cup goat cheese, crumbled