Remove steams from leaves, and chiffonade cut. Wash and dry thoroughly.
Transfer to a bowl and massage leaves for a few minutes until they turn bright green and become tender, set aside.
In a small bowl, add roughly chopped dried apricots and just enough warm water to cover them. Let soak for about 5 minutes then drain.
In a small sauce pan over low heat, melt butter then add in breadcrumbs. Mix periodically until golden brown then mix in garlic powder and remove to heat.
When ready to assemble, add some dressing to kale and mix thoroughly. Mix in half of grated cheese, half of breadcrumbs, and have of apricots.
To serve, plate salad and then top with remaining half of toppings and lemon zest.