Preheat the oven to 400 degrees F (200 degrees C).
Gather the ingredients for the dressing. Chop the
Fresh Parsley (2 Tbsp)
. Chop the
White Onions (2 Tbsp)
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
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.
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
. Slice it into half-inch pieces. Thinly slice the
Red Onion (1/4)
, and set aside.
Stir the croutons and bake an additional 8 to 10 minutes until cornbread is browned and crisp. Set aside.
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)
Candied Pecans (1/2 cup)
. Top with croutons.
Serve with buttermilk dressing!