You can refrigerate this dressing for up to 1 day.
Make dressing: In a small bowl, whisk together all dressing ingredients.
Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.
Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.