Walnut, Edamame, Grapefruit Bruschetta With Arugula Salad

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2 cups frozen shelled edamame (soybeans; 9 ounces)

2 ruby grapefruits, peeled and cut into segments and chopped, reserve the juice

1 cup walnuts, toasted and finely chopped

3 tablespoons Italian parsley, minced

3 tablespoons fresh mint leaves, minced

1 teaspoon fresh thyme leaves, minced

1/2 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoons extra-virgin olive oil

10 slices country bread, grilled or toasted

Arugula leaves, for serving

1 tablespoon red wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

8 ounces baby arugula leaves

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