Ironically, this delicate salad was inspired by the barren, arid Colorado Plateau. It was spring and lunch at the Amangiri 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.
Heat one teaspoon olive oil in a medium skillet over medium-high heat.
Add green beans, edamame and thyme, sauteing until tender, about 5 minutes.
Discard thyme stems and remove bean mixture from heat.
Place on a small plate to cool.
Return skillet to heat, add additional one teaspoon olive oil and mushrooms.
Saute mushrooms until lightly browned, about 5 minutes.
Add worcestershire, stirring constantly for one minute.
Remove from heat and set aside to cool.
Rinse and drain lettuce.
In a small bowl, blend olive oil, vinegar, rosemary and salt until well combined.
In a large serving bowl, toss lettuce in vinaigrette.
Add bean mixture and mushrooms.
Top with cheddar and serve immediately.