If you see fresh pea shoots, grab them. They are divine as a simple salad. On the island there is the sweetest organic farm stand not terribly far after we get off the ferry that we drive right by to get to our house. Forest Garden Farm, if you ever find yourself of Vashon, it is a must. They are who sparked my love of pea shoots. Often there are bags in their fridge that we buy regularly. They make a delightful salad just as they are, along with my shallot vinaigrette.
Chop up finely a small shallot. Put into bowl and cover with rice wine vinegar. A half hour will do, but the longer the better. It takes the bite out of the shallots and makes them quite sweet. When ready to have your salad, add a big dollop of Dijon mustard to the small bowl of awaiting heavenly shallots, along with a generous pinch of salt & pepper. Then whisk in extra virgin olive oil. I like to work off the 3 to 1 ratio. Three parts oil to one part vinegar. I typically eye ball it, but absolutely measure it for a pretty perfect each time vinaigrette. Then dress the greens. Enjoy!