• Make the dressing first to give the flavors time to meld.

How To Make The Dressing

• Place the salt and pepper in a bowl, add the vinegar, and stir with a whisk until the salt is dissolved (salt does not dissolve in oil).
• Stir in the oil, a little at a time and whisk briskly until the mixture is cloudy.
• Mix in the finely chopped herbs.
• Allow to stand for about 10 minutes, then whisk briskly again before use.

How To Prepare The Salad

• Peel and grate the carrots into slivers with a food processor, mandolin, or coarse grater, or as the French say, use a "Moulinex Hachoir".
• Place in a bowl and stir in the salt and pepper, then add the chives and sunflower seeds and mix well.
• Drizzle the vinaigrette dressing over the carrot blend and stir in intervals until the carrots are well covered, but don't let the dressing pool in the bottom of the bowl.
• Garnish with parsley sprigs and edible flowers and leaves like my gorgeous nasturtians in the photos.