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

1. Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined.
2. Slowly whisk in the olive oil.
3. Add zucchini, frisee, herbs, olives, and onion and toss to coat.
4. Serve immediately.

lemon zest, lemon juice, mustard, honey, anchovy paste, sherry vinegar, salt, extravirgin olive oil, zucchini, parsley, mint, fresh basil, olives, red onion

Taken from www.foodnetwork.com/recipes/bobby-flay/zucchini-salad-recipe.html (may not work)