Escarole and Edamame Salad

(recipe from Gourmet magazine)

2 cups frozen shelled edamame
1 Tbsp. red-wine vinegar
1/2 tsp sugar (I used honey)
3 Tbsp. olive oil
1 1/2 lb. escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano (I omitted this)

Cook edamame in a 3-quart pot of well-salted boiling water for 5 minutes.  Drain and rinse under cold water to stop cooking.  Drain edamame again and pat dry.

Whisk together vinegar, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl until sugar and salt are dissolved.  Add oil in a slow stream, whisking until combined.

Toss together edamame, escarole, and mint in a large bowl.  Add cheese and drizzle salad with dressing, then toss again.  Serve immediately.

(I am in love with this salad!  It is simple to make and very fresh tasting.)