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Wash and dry produce. Heat a medium dry sauté pan over medium-high heat. Add breadcrumbs. Season with salt and pepper. Toast 1-2 minutes, or until golden brown, stirring occasionally. Remove from heat. Quarter grape tomatoes. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Place kale and lemon-Dijon vinaigrette with olive oil in a large bowl. Massage kale until leaves soften. Add grape tomatoes and Parmesan cheese. Toss to combine. Top salad with toasted breadcrumbs. Enjoy!