for the kumquat dressing
1/2 cup whole kumquats
1/4 cup olive oil
2 tablespoons balsamic vinegar
drizzle of water
generous pinch of sea salt

for the salad
2 tablespoons olive oil
2 large shallots, peeled and sliced into thin rounds
1 cup farro, cooked according to instructions, or as outlined above
3 cups mixed kale, cut into thin ribbons
3 blood oranges, supremed
1/4 cup sliced kumquats
1/2 teaspoon, or more, sea salt