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.
Yield: 4 to 6 servings