Chill four small glass salad plates in the freezer.
To make the dressing, blend in a blender or food processor on medium: goat cheese, buttermilk, vinegar, honey, and sea salt until smooth. Add crushed peppercorns and pulse until combined. Transfer dressing to a jar or dispenser and refrigerate until salads are made.
Remove chilled salad plates from freezer and divide greens evenly among them. Chop pistachios and sprinkle across the salads.
Alternatively, place undressed salads in the refrigerator until ready to serve. When ready, remove salads from refrigerator, drizzle with goat cheese dressing, or serve the dressing alongside the salads.