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1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon honey
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup olive oil
1 head romaine lettuce, coarsely chopped
4 Belgian endives, thinly sliced crosswise
1 cup pitted kalamata olives, halved
1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces