Salad : Escarole and Edamame

Ingredients

• 2 cups frozen shelled edamame (soybeans)
• 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 lbs escarole, trimmed and cut crosswise into very thin strips (8 cups)
• 1 3⁄4 ounces finely grated parmigiano-reggiano cheese (2/3 cup)
• 1⁄3 cup of fresh mint, finely chopped (optional)

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