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Zucchini Salad

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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