Zucchini Ribbon Salad with Pesto Vinaigrette

Ingredients

• 1 cup baby arugula
• 1/4 cup packed fresh basil, torn
• 1/4 cup packed fresh mint, torn
• 3 tablespoons plus 1/3 cup walnuts, chopped
• 1 clove garlic, coarsely chopped
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 zucchini, ends trimmed
• 1/3 cup goat cheese, crumbled

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