Zucchini and Mushroom Salad with Goat Cheese

A farmers' market inspired creation - cliche, yes, but it is true. Don't believe me? Try it with the gorgeous yellow zucchinis you see at farmers' market, and you will know what I am talking about.

Ingredients
Yellow zucchinis
Mushrooms (For this recipe, shiitake does not do - too strong a flavor (if you do not know what I am talking about, well, change grocer. Regular white button or crimini. If not, portobello will do.)
Goat/sheep cheese (I prefer goat: You can use just light version - i.e. Coach Farm's Lowfat Stick (very good for a lot of dishes), or crottin (herbed or not) or whatever you think is good. You can use Cypress Grove Chevre with truffles, too, if you want to.)
Herb (Parsley, chervil, lemon thyme are good - yes, your suspicion is correct: nothing too strong. Dill does not go as well, and neither does basil (as much as I love it), and forget about rosemary for now.)
Salt
Lemon juice

Preparation
1) Slice the zucchinis and mushrooms (food processor works).
2) Crumble the cheese.
3) Chop the herbs.
4) Mix all and drizzle lemon juice. Salt to taste.