Salad : Escarole and Edamame

Name: 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)