Add the chopped kale to a large bowl. Pour in ¼ of the dressing (see below) and massage the dressing into the kale leaves for 2-3 minutes. This helps tenderize the kale.
Just before serving, add the chopped romaine and basil to the bowl and toss. Divide the greens between four plates.
Top each bed of greens with 2 sliced apricots and ½ a sliced peach.
Sprinkle with pepitas, drizzle with dressing, and garnish with basil.