Salad:
1 1/2 – 2 c shelled edamame
10 c arugula, mizuna, tat soi, dandelion greens, or a combination, washed, dried and coarsely chopped
1/2 c fresh chopped cilantro or other herb
1 T toasted sesame seeds

Vinaigrette:
3 T  soy sauce
3 T unseasoned rice wine vinegar
1 1/2 T honey
3 T sesame oil
3 T vegetable oil
1-inch piece fresh ginger, peeled and minced
salt and pepper, to taste

1. Cook edamame in boiling water for about 5 minutes. Drain. Cool.

2. In a serving bowl, combine greens, herb, and edamame.

3. Whisk vinaigrette ingredients in a small bowl or shake together in a jar. Taste and add more of any of the ingredients if you think it needs it. Pour over edamame mixture. Toss to combine. Sprinkle with toasted sesame seeds. Serve.