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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)']

Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
Whisk together vinegar, sugar, salt, and 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.

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