Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts

bunch of kale, (stems removed and leaves torn into bite sized pieces)

blood orange, (peeled and cut into wedges)

grapefruit, (peeled and cut into wedges)

avocado, (sliced into 1/2 inch squares or slices)

chopped hazelnuts

cooked farro*

olive oil

orange juice

honey wine vinegar, (or 1 tablespoon white wine vinegar with 1 tablespoon honey)

salt and pepper to taste (about 1 teaspoon of salt and a few grinds of fresh pepper)