Green Kale Salad with Buttermilk Dressing

1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon  freshly ground black pepper
SALAD
1 cup pine nuts
2 pounds Tuscan Kale
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat leaf, parsley, mint and basil

1. Using a small bowl all the dressing ingredients should be whisked together
2. the salad should be made over medium low heat in a small skillet , the skillet should have pine nuts in it and  should be shaken for five minutes until golden brown. The nuts should be taken out of skillet until cool.
3. Stack kale leaves using a handful at a time  and cut crosswise into thin strips. The shredded kale should be put in large salad bowl. Then the oil should be drizzled on and the salt ahould be sprinkled on. Hands should be used and massage kale with oil and salt until it wilts a bit. The apples, cucumbers and herbs , then the dressing should be added then well tossed. The pine nuts should be scattered in top and immediately served.