Instructions: In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well.

In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates.

Decoratively arrange the orange segments on each salad, and top with the toasted pine nuts. Drizzle additional dressing, if desired. Serve.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.