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Start by thawing the frozen edamame if it's not already cooked and shelled.
In a mixing bowl, combine the minced shallot, Dijon mustard, whole grain mustard, cold water, honey, and white vinegar.
Squeeze the juice of the lemon into the mixture and whisk until well blended.
Gradually add the olive oil while continuing to whisk to create a smooth dressing.
Stir in the chopped fresh herbs and season with salt and black pepper to taste.
In a large bowl, combine the edamame with the dressing and toss to coat evenly.
If desired, sprinkle hand-crumbled Pecorino Romano on top before serving.
Adjust the seasoning or add more olive oil if needed, then serve the salad chilled or at room temperature.