Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts

Ingredients

• 1 blood orange, peeled and cut into wedges
• 1 bunch of kale, stems removed and leaves torn into bite sized pieces
• 1 cup cooked farro*
• 1 grapefruit, peeled and cut into wedges
• 1/2 avocado, sliced into 1/2 inch squares or slices
• 1/3 cup olive oil
• 1/4 cup chopped hazelnuts
• 2 tablespoons honey wine vinegar (or 1 tablespoon white wine vinegar with 1 tablespoon honey)
• 2 tablespoons orange juice
• salt and pepper to taste (about 1 teaspoon of salt and a few grinds of fresh pepper)

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