Photo: Greg Dupree; Styling: Lindsey Ellis Beatty
1. Whisk together goat cheese, buttermilk, chives, oil, honey, water, salt, and pepper in a small bowl until smooth.
2. Toss together baby greens, radicchio, parsley, and mint in a large bowl. Drizzle with 1/2 cup dressing, tossing well to combine. Divide salad evenly among 6 plates, and top with preserved lemon and pine nuts. Serve with remaining dressing.