Cornbread Salad

Ingredients

• 1 1/2 cups leftover Sylvia’s cornbread, cut into 1/2" pieces
• 1-2 tablespoons olive oil
• 4 ounces baby arugula
• 1 ear corn, husk and silk removed,
• 1/4 red onion, very thinly sliced
• 3 scallions, very thinly sliced
• 1 ripe peach, peeled and pitted, cut into 1/2" pieces
• 1 cup mixed cherry and grape tomatoes
• 1/2 pound thinly sliced country ham (can substitute, prosciutto or chopped cooked bacon)
• 1/2 cup glazed pecans (recipe on this site)
• 2 tablespoons chopped, white onion
• 1 large clove garlic, peeled and chopped
• 2 tablespoons chopped basil from about 5 large basil leaves
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1/2 cup buttermilk, well shaken
• 1 lemon, zested