Chop kale and place in a large salad bowl. Massage with olive oil for 3-4 minutes, until bright green.

Add chopped romaine, chopped mushrooms, and chopped apples to salad bowl.

In a small pan, toast pinenuts in olive oil, until they start to brown.

FOR THE DRESSING:

Heat a small saucepan over medium heat. Add chopped garlic cloves, apple cider vinegar, soy sauce and red pepper flakes.

Add brown sugar and heat until melted. Once you start to see a slow boil, remove from heat.

Pour over salad and serve with pine nuts ! (If dressing is too warm, place salad in refrigerator for a 10 minutes)