Carrot Salad with Apricots and Pecans

For the Carrot Salad: 1 lb (5 large) carrots, coarsely grated or julienned

• 1/2 cup dried apricots 3 oz, diced
• 1/2 cup pecans toasted on a dry skillet and coarsely chopped

For the Dressing:

• 1 garlic or to taste, large or 2 small cloves
• 1/4 cup sour cream
• 1/4 cup mayonnaise real
• 1/8 tsp salt or to taste, sea salt
• pinch black pepper freshly ground