Carrot and Farro Salad with Apricot Dressing [Immersion Blender] | Vitamix

Ingredients

• For the Dressing:
• 2 Tablespoons 30 ml extra virgin olive oil, optional
• ½ teaspoon kosher salt, optional
• ⅓ cup 80 ml white balsamic vinegar
• 1 Tablespoon Dijon mustard
• 1 cup 240 ml water
• ½ cup 100 g dried apricots
• ½ teaspoon red pepper flakes
• ¼ teaspoon kosher salt, optional
• For the Salad:
• 1 ½ pound 680 g carrots, cut into evenly-sized chunks
• 2 cups 310 g cooked farro
• 1 cup 105 g red onion, thinly sliced
• ½ cup 10 g fresh parsley leaves, roughly chopped
• For the Whipped Ricotta:
• 8 ounces 226 g ricotta salata
• ¼ teaspoon ground black pepper
• ¼ cup 60 ml extra virgin olive oil
• ½ cup 120 ml warm water