Escarole Salad with Artichokes and Preserved Lemon Dressing

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2 preserved lemons, rinsed

1/4 cup full-fat yogurt 

1/4 cup finely chopped fresh dill

2 tablespoons Dijon mustard 

2 tablespoons red wine vinegar

1 bunch escarole (about 11 ounces), roughly chopped

One 14-ounce can artichoke hearts in water, drained and cut into quarters 

One 14-ounce can cannellini beans, rinsed and drained 

2 ounces pecorino cheese, shaved with a peeler 

Kosher salt and freshly ground black pepper