Tarragon Mushroom Spinach Salad

1 C. mushrooms
3 kale leaves
1 T. fresh tarragon
1 clove of garlic
pine nuts
1/4 C. olive oil
2 handfulls of spinach
1 T. red wine vinegar

Over low-med heat on a stove, sautee half of the olive oil and garlic for about a minute. Add the sliced mushrooms, chopped kale, pine nuts and tarragon and sautee another minute. Add the rest of the olive oil and the red wine vinegar, then add the mixture on top of spinach. Sprinkle with salt and pepper.