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