1-1/2 T. red wine vinegar
1 T. Dijon mustard
1/2 tsp. sea salt
1 tsp. extra-virgin olive oil
1 pound frozen shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 T. chopped fresh parsley

Blanching the onion and celery mellows their flavors, so they don’t overpower the edamame and tangy vinaigrette. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.