Featuring innovative flavor combinations and the option to add savory protein accompaniments like diver scallops, lemon-herb chicken or grilled hanger steak, these tantalizingly hearty yet healthy creations allow for guiltless and delicious eating at the same time. Much of the restaurant’s organic produce is grown on owner Erin Wade’s 10-acre Nambe farm, Los Portales, harvested within hours of arriving at Vinaigrette’s kitchen. When not grown at the farm, the restaurant strives to source local and organic ingredients. As one local publication put it “Eating well never tasted so good.” The restaurant décor is whimsical, casual and inviting with a distinctly modern flair. Vermillion bistro chairs and simple butcher block tables pepper the bright dining area, anchored by a green-tiled wine bar that features a dozen salad-friendly wines by the glass. And from April to October, the elegant back patio offers an intimate and secluded option to dine under the shade of an old apricot tree. Take-out and Vinaigrette catering is available, as well as the services of our hard-to-miss chartreuse food truck Mini Vinny. A variety of delicious soups and sides, hearty sandwiches and housemade desserts complement the salad-centric menu offerings along with a variety of dinner specialties and seasonal fare.