Remove ½ teaspoon zest from one of the oranges. On a cutting board, slice off the tops and bottoms of all oranges. Slice off the skin and bitter pith in small sections from top to bottom following the curve of the fruit. Holding an orange over a bowl to catch juices, remove segments (supremes) by sliding the knife between the membrane and a segment toward the center of the fruit then back out between the other side of the segment and the next membrane. Repeat to remove all supremes from oranges. Squeeze the membranes to remove any additional juice. Drain juice from bowl into a measuring cup (you should have 3 to 4 tablespoons juice).

For dressing, add the orange zest, vinegar, mustard, maple syrup, salt, and pepper to orange juice in measuring cup; whisk to combine.

Add farro, beans, onion, and basil to bowl with orange supremes; drizzle with half of the dressing (about 5 tablespoons). Stir gently to combine. Place kale in a second bowl. Drizzle kale with 1 tablespoon of the remaining dressing. With clean hands, gently massage dressing into kale until kale is glossy and tender.

In an extra-large skillet cook tomatoes over medium-high 4 to 5 minutes or until lightly charred and skins start to burst, stirring occasionally. Add to farro mixture; stir gently to combine.

Arrange kale on a serving platter. Top with farro mixture. Sprinkle with hazelnuts. Serve with remaining dressing.