Little Gems Salad With Farro, Avocado, Carrots & Green Garlic Dressing

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1 stalk green garlic, white and light green parts, chopped

1/2 bunch tarragon, leaves only

1/2 bunch Italian parsley, leaves only

1 1/2 cups olive oil

1/2 cup Muscatel vinegar (see Note)

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

2/3 cup farro

2 bunches Little Gem or other tender, small-head garden lettuces, leaves separated

2 avocados, cut into large dice

2 to 4 medium-size spring carrots, peeled and sliced into thin rounds

Salt and pepper to taste

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