In small bowl, whisk olive oil, lemon juice, tahini, honey, vinegar, salt and pepper. Set aside.

Rinse kale and pat dry. Separate stalk from leaves.

On cutting board, layer around 8 leaves together and roll tight. Cut vertically into 1/2-in. pieces. Continue with remaining leaves.

Transfer kale to large bowl and sprinkle salt on top. Use hands to squeeze and massage kale leaves until they begin to soften and wilt. Keep massaging until desired tenderness is reached.

Toss in half the dressing and transfer to serving platter.

Slice oranges into wedges and arrange on top of salad. Garnish with toasted hazelnuts and serve with remaining dressing.