Ironically, this delicate salad was inspired by the barren, arid Colorado Plateau. It was spring and lunch was shadowed only by the expansive view. On my plate, crisp, buttery greens mixed with thyme-infused beans, savory mushrooms and tangy cheddar. Finished with a rosemary balsamic vinaigrette, it was a cherished moment. One I revisit every spring at my own dinner table, when the market is bursting with tender lettuce.
Over medium heat, warm a large, nonstick skillet.
Add one teaspoon olive oil to heated pan.
Add green beans, edamame and thyme, sautéing until tender.
Remove from heat, discarding thyme stems.
Transfer to a small plate to cool.
Return skillet to heat, add one teaspoon olive oil and mushrooms, sautéing until golden brown.
Add Worcestershire, stirring, until well-combined.
Remove from heat.
Rinse and drain lettuce.
In a small bowl, add remaining 1/4 cup olive oil, vinegar, rosemary, mustard and salt, whisking, until well-combined.
In a large serving bowl, toss lettuce in vinaigrette.
Add bean mixture and mushrooms.
Top with cheddar and serve immediately.