In a small bowl, combine the lemon juice, coriander, honey, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Alternatively, you can add all ingredients to a small jar and shake until combined.
For the salad, toss all ingredients together, leaving the pine nuts until just before serving. Add the dressing, toss again. The salad can be made the morning of (though it will hold together nicely up to two days thereafter).