Escarole and Edamame Salad

• 2 cups frozen shelled edamame (soybeans; 9 ounces)
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
• 1/3 cup finely chopped fresh mint
• 1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes.
2. Drain in a sieve and rinse under cold running water to stop cooking.
3. Drain edamame again and pat dry.
4. Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved.
5. Add oil in a slow stream, whisking until combined.
6. Toss together edamame, escarole, and mint in a large bowl.
7. Add cheese and drizzle salad with dressing, then toss again.
8. Serve immediately.

redwine vinegar, sugar, salt, black pepper, extravirgin olive oil, fresh mint

Taken from www.epicurious.com/recipes/food/views/escarole-and-edamame-salad-231353 (may not work)