Tear bite-sized pieces of lettuce into a large salad bowl. Add fennel, carrots and edamame and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing.
Add salt and freshly ground pepper to taste.
Mix all ingredients except the olive oil in a blender or food processor. Slowly drizzle in the olive oil through the top hole of the blender and continue blending until the mixture thickens slightly. Refrigerate for storage.
If you have a mandoline slicer, use it to cut the fennel and carrots into uniform slices. If not, a wide vegetable peeler works just as well.