Preheat oven to 300°F.
Toast the bread. Place bread cubes on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Stir to coat. Toast for 15 - 20 minutes until lightly golden brown. Remove from the oven and let cool.
Make the vinaigrette. In a small bowl combine the mustard, shallot, oregano, basil, rosemary, thyme, sage, garlic, pepper, salt and sugar. Mix well. Add the vinegars and stir to combine. Whisk in the olive oil until blended.
Make the salad. While the cubes are baking combine beans, carrots, mozzarella, tomatoes and blue cheese in a large mixing bowl. Stir to combine and set aside.
Toss the salad. Once the bread cubes are cool add them to the bowl with the veggies and mix well. Slowly pour the dressing over the salad and toss until everything is well coated. Place the salad in the refrigerator and let sit for at least 30 minutes.
Add the toppings. Just before serving top with bacon, avocado and green onion.