Begin by puréeing half a cup of the thawed frozen petit pois in a blender. Add 2 tablespoons of olive oil, the juice and zest of one lemon, and maple syrup if you like a touch of sweetness. Blend until smooth and creamy, about 30 seconds.

In a large mixing bowl, combine the remaining thawed petit pois, finely sliced shallot, and the white part of the leek. Add the shredded mint leaves. Toss gently to ensure even distribution.

Pour the puréed pea mixture over the salad components in the bowl. Gently fold the purée into the salad until well coated.

Sprinkle salt and freshly cracked pepper over the mixture, tasting as you go to achieve perfect seasoning.

Serve immediately for the best freshness and flavor, garnished with pea shoots if desired.