In a large pot, boil water. Once boiling, place a colander or double boiler over the pot and fill with kale. Let the kale soften, only about a minute or two, and then place in a large bowl.

In a small bowl, mix olive oil, lemon juice, and dijon mustard with a spoon. Then dip your gluten free bread cubes into this mixture and place on a cookie sheet. Place in the oven on high broil for 3-5 minutes, or until crispy.

Assemble the salad by topping it with bacon, goat cheese, salt, pepper, and the croutons. Pour the leftover olive oil mixture, and serve!