Southern Summer Salad

Gather the ingredients for the dressing. Chop the Fresh Parsley (2 Tbsp) . Chop the White Onions (2 Tbsp) and Fresh Basil Leaves (5) . Peel and chop the Garlic (1 clove) .

Add the parsley, basil, garlic and onion to a heavy duty blender. Add the Dry Mustard (1/2 tsp) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , Mayonnaise (1/2 cup) , and the zest of the Lemon (1) .

Shake the Buttermilk (1/2 cup) and add it to the blender. Process until smooth. Taste for seasoning, adding salt or pepper if needed. Transfer to a bowl or jar and refrigerate.

Cut the Cornbread (1 1/2 cups) into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the Olive Oil (2 Tbsp) . Using your hands, toss the cornbread to coat with the olive oil. Bake for 7 to 8 minutes.

While the cornbread bakes, peel the Corn (1 ear) and remove the husk and silk. Slice the corn from the cob. Peel and pit the ripe Peach (1) . Slice it into half-inch pieces. Thinly slice the Red Onion (1/4) and Scallions (3) , and set aside.

Arrange the Baby Arugula (5 2/3 cups) on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.

Sprinkle with peach, Cherry Tomatoes (1 cup) , Country Ham Slices (8 oz) , and Candied Pecans (1/2 cup) . Top with croutons.