Preheat the oven to 400 degrees F (200 degrees C).
Gather the ingredients for the dressing. Chop the Fresh Parsley (2 tablespoon). Chop the White Onion (2 tablespoon) and Fresh Basil Leaf (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 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), 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 cup) into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the Olive Oil (2 tablespoon). 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 Scallion (3), and set aside.
Stir the croutons and bake an additional 8 to 10 minutes until cornbread is browned and crisp. Set aside.
Arrange the Baby Arugula (4 ounce) on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
Sprinkle with peach, Cherry Tomato (1 cup), Country Ham Slice (0.5 pound), and Candied Pecans (1/2 cup). Top with croutons.
Serve with buttermilk dressing!