Rip the bread into chunks and transfer to a mini prep food processor. Pulse several times until you have a rough chop, but not fine crumbs. Transfer the bread to a baking sheet and drizzle olive oil over the top. Sprinkle on the herb seasoning and toss with your hands to coat. Spread the breadcrumbs out into an even layer and bake for 7-10 minutes or until browned and crisp. Set aside.
COOK THE BACON:
Set a large skillet over medium to medium high heat. When the pan is hot, add the strips of bacon. Cook for 7-10 minutes or until the bacon is crisp. Transfer the bacon to a dish lined with paper towels to soak up excess grease. Set the pan aside.
FOR THE SALAD:
Add the baby kale greens, sliced peaches and cherry tomatoes to a salad bowl. Rip the bacon into bite sized chunks and sprinkle over the salad.
MAKE THE DRESSING:
Heat the pan with the bacon drippings over medium high heat and add the sliced onions to cook for 1-2 minutes until the onions are slightly softened and fragrant. With a slotted spoon, scoop the onions out of the pan (draining excess bacon fat) and transfer to a small bowl.
Discard all but 1 1/2 tablespoons of the rendered bacon fat in the pan. Add 1 1/2 tablespoons of the olive oil and the red wine vinegar. Whisk together. Add the dijon mustard, black pepper and parsley. Stir in the wilted onions and season to taste with extra salt and pepper if needed.
Remove the dressing from the heat and pour it over the salad, toss to coat (note: this will wilt some of the baby kale, it's supposed to) Sprinkle the toasted croutons over the salad and serve immediately.
Notes
Note: This salad can be doubled or tripled depending on your crowd.