From Fresh Maine Salads. To purchase, click here.

Two special northern New England delights marry to create this delicate dish. A touch of maple syrup with the sweet/tang of fresh Maine blueberries make this salad perfect for young and old palates alike.
 
Serves 4

Dressing:
    1⁄2 c blueberry vinegar (p. 85, or see below)
    1⁄2 c olive oil
    1⁄2 c vegetable oil
    1⁄2 c pure Maine maple syrup
    2 T Stonewall Kitchen Cranberry Mustard*
    salt to taste
    2 T chopped chives
    fresh ground black pepper

Salad:
    3 c Boston lettuce, washed and dried
    3 c red lettuce, washed and dried
    4 T blue cheese or Roquefort
    6 red onions, sliced into 1⁄4-inch rings
    4 T toasted macadamia nuts or walnuts
    1⁄2 c fresh Maine blueberries
    1 lb cooked lobster meat

In a medium bowl, whisk all dressing ingredients together to blend. Chill while you are preparing the salad.
Put lettuces in a nonreactive bowl and drizzle with dressing until lettuce is thinly coated. Divide lettuce evenly among 4 individual salad plates. Top each salad with an even distribution of lobster meat, onion rings, blue cheese, walnuts, and blueberries.
To toast the nuts, break them up into coarse chunks and place in a single layer on a cookie sheet. Heat in preheated 350°F oven for about 5 minutes.

Quick Blueberry Vinegar
Here’s a fast and easy shortcut for making blueberry vinegar. Mix equal proportions of Wyman’s blueberry juice* with white vinegar and let the mixture sit in the refrigerator overnight. Use it just like regular vinegar in recipes of your choice.