Edamame Salad with Shiso and Meyer Lemon Vinaigrette

3 cups shelled edamame, or soy beans (about 12 ounces)
2 Meyer lemons or regular lemons
5 shiso leaves, sliced into a chiffonade
3 tablespoons fruity extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons maple syrup
Kosher salt to taste
Freshly ground black pepper to taste

Cook the edamame according to the package's instructions (the frozen kind are typically boiled for about 5 to 10 minutes). Drain, place in a serving bowl, and let cool to room temperature.

Zest one lemon and set aside. Squeeze the juice from the lemon (about 1 tablespoon plus 1 teaspoon). In a blender, add the lemon juice (hs note: and zest here too, I think), half the shiso leaves, the olive oil, vinegar, and maple syrup. Add the salt and pepper to taste. Blend well and gently mix the dressing with the edamame. Toss with the remaining shiso. Zest the other lemon and sprinkle the zest on top.

Sake pairing suggestions: Ichinokura Himezen Junmai, Dewazakura Dewasansan Junmai Ginjo, Hoyo Kura No Hana Junmai Dai Ginjo