4 cups carrots
4 cups cubed seedless watermelon
one half cup blueberry vinegar
2 teaspoons sugar
1 teaspoon dried Italian herb blend
one third cup olive oil
salt and pepper to taste
1 cup roasted and salted shelled pistachio nuts

 Arrange the carrots in a wreath in a shallow serving bowl. Place the
watermelon chunks in the center of the carrot wreath. In a small bowl,
whisk together the vinegar, sugar and Italian herb blend. Slowly whisk
in the olive oil. Season with salt and pepper to taste. Pour the
dressing over the watermelon and carrots. Sprinkle the pistachio nuts
on top. Give the contents a quick toss and serve immediately. Serves 8.