Maine blueberries are wildly abundant this year. If you need some ideas for what to do with them all, check the Food & Dining section every week this month for a blueberry-inspired recipe from a local chef.

Our final blueberry recipe this month comes from Eric Flynn, executive chef at the Harraseeket Inn.

Flynn serves this in the inn’s Maine Dining Room with a salad made of:

• Local organic bibb lettuce

• Hahn’s End smoked blue cheese

• Candied pecan halves

• Pancetta lardons

• Roasted wild Maine blueberries

Use a small handful of blueberries per salad. To roast the blueberries, toss gently in 1 teaspoon canola oil and spread on a hot cookie sheet in a 325 degree oven for 10 minutes.

BLUEBERRY VINAIGRETTE

Blueberry puree:

1 pint blueberries, frozen

1 tablespoon water

Pinch of salt

Bring to a boil for 15 minutes, then remove from heat for 15 minutes. Put in the blender and puree. Pour liquid through strainer to remove skins.

Vinaigrette:

All of the blueberry puree

1 teaspoon Dijon mustard, smooth

1/2 pint red wine vinegar

1 quart blended oil (90 percent vegetable oil, 10 percent olive oil)

2 tablespoons olive oil

1/2 each large shallot, roasted

1 teaspoon sugar

1/2 teaspoon salt, kosher

1/4 teaspoon black pepper

Blend all ingredients except oil in blender. Slowly add the blended oil until it’s gone, then add olive oil until completely emulsified.

Makes enough for a family or small dinner party. It will keep for at least a week or two.