Gialina's Kale & Farro Salad with Avocado

INGREDIENTS

• Kosher salt and freshly ground pepper
• 1 teaspoon kosher salt
• Leaves from 1/2 bunch Italian parsley
• 2/3 cup farro
• 1 tablespoon Dijon mustard
• 1 to 2 avocados, cut into large dice
• 1 bunch Tuscan kale (about 10 ounces)
• Leaves from 1/2 bunch tarragon
• 1 1/2 cups extra-virgin olive oil
• 2 spring carrots, peeled or scrubbed and sliced into thin rounds
• 1/2 cup Moscatel vinegar (see Note)
• 1 stalk green garlic, white and light green parts, chopped, or 2 cloves garlic, chopped
• 1/4 teaspoon freshly ground pepper