Instructions: For the black-eyed peas: Heat oil in a large pot over medium heat. Stick cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic.

Cook until onions start to brown about 10 minutes. Stir in wine and peas; cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice, cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans in boiling water until just tender; drain and rinse in cool water. Place in a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room temperature.

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