Preheat the oven to 325°F. In a small bowl, toss farro with one tablespoon of extra virgin olive oil and spread evenly onto a baking sheet. Toast farro until it starts to turn golden, about 10-15 minutes.
While the farro is toasting, bring a large pot of salted water to a boil over medium heat. Add the toasted farro and cook until tender, about 20 minutes. Drain well, spread on a sheet pan and let cool to room temperature.
In a large bowl, whisk together the olive oil, tangerine agrumato oil, red wine vinegar, hot pepper flakes and fennel pollen. Add the cooked farro, fennel, half the orange segments, red onion and mint, and gently toss together. Season with salt and pepper, to taste.
To serve, pour the farro salad onto a serving platter and garnish with the remaining orange segments, fennel fronds and an extra sprinkling of fennel pollen.
