Zucchini Salad

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