| | *For the Black-Eyed Peas* |
| 1 | tb | Olive oil |
| 3 | | Whole cloves |
| 1 | sm | Onion; cut into 8 wedges |
| 1 | | Whole carrot; peeled, cut into 4 p |
| 1 | | Stalk celery; cut into 8 pieces |
| 5 | oz | Smoked ham; cut into 3 pieces |
| 1 | | Clove garlic; peeled |
| 1/4 | c | White wine |
| 4 1/2 | c | Dried black-eyed peas |
| 1/2 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| | *For the Vinaigrette* |
| 3 | tb | Fresh lemon juice |
| 1/2 | ts | Cayenne pepper |
| 1 1/2 | tb | Honey |
| 2 1/2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 3/4 | c | Olive oil |
| | *Additional Ingredients* |
| 2 | c | Frozen lima beans; thawed |
| 3 | | Stalks celery; diced |
| 1 | sm | Red onion; halved and sliced |
| 3 | | Whole carrots; peeled and diced |
| 1 1/2 | tb | Fresh oregano; chopped |
