Nearing the end of my day in Whistler, we stumbled upon the Lake Placid Friendship Centre boblsed.
Everyone was so friendly there – we event met John Napier’s mom (US Bobsled team). Everyone there was raving about the healthy fresh and locally sourced food at Lift Coffee Company, their host for the Olympics. So I had to go in and introduce myself to the chef, Jamie MacAulay.
Jamie and everyone at Lift were very friendly and immediately brought out a Proscuitto and Goat Cheese with Fig and Onion Jam with a side of their house salad and special Miso Vinaigrette dressing. The goat cheese is from Kelowna and they try to source as much as they can from local suppliers of produce. YouCook has been posting a lot of calorie rich recipes lately so I welcome a change and love that Jamie has graciously given us a recipe for the Miso Vinaigrette dressing which is ever so popular at Lift.
Summary
Preparation Time: 5 min
Cook Time: 5 min
Servings: 500mL
Meal type: Dressing
Recipe Rating: 
Ingredients
- 2 Tbsp light Miso
- 2 tsp Dijon Mustard
- 1 Tbsp Water
- 1.5 Tbsp Rice Vinegar
- 1/8 cup Grapeseed oil
- 1 tsp Minced Ginger
- 1 tsp Soy sauce
- 1 Tbsp Honey
- 1/8 cup Sesame Oil
- 1 tsp Siracha Hot Sauce
- 1 whole lemon juice
Instructions
1. Combine all ingredients except grapeseed oil into a blender.
2. Blend on high, slowly adding grapeseed oil.
Results
The dressing combines a lot of flavourful Asian ingredients makes for a delicious salad dressing. I really enjoyed it at Lift and will be making this to use for my lunches in the weeks to come.
Thank you Chef Jamie MacAulay. I can’t wait to try what else comes out of the kitchen at Lift!
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Tags: Asian, Bobsled, Jamie MacAuley, lake placid, lift, lift coffe, local food, miso, Olympics, proscuitto, salad dressing, vinaigrette, Whistler
