Place the garlic, salt, black pepper, olive oil, balsamic vinegar and mustard into a jar and shake well together. Taste and add a dash of lemon if required to make it a bit sharper.
Make the salad: -
Gently dry fry the pine nuts in a large pan or wok until toasted then set aside.
Gently heat the olive oil in the pan
Add the kale to the pan and sauté it a little until it's still got a bit of a crunch but hasn't wilted. Remove the kale from the pan and place it into a large mixing bowl.
Add the diced bacon to the pan and cook until no longer pink, but not crunchy. Remove from the pan and add to the mixing bowl with the kale.
Add the toasted pine nuts, goats cheese and diced tomato and using your hands combine the salad well together.
Pour the garlic mustard dressing over the salad and using your hands combine well together.
Divide the salad between plates and scatter the goats cheese over the top.