Name: Beet Salad with Cornbread Croutons and Country Ham
Yield: 6 Servings
Ingredients: 3/4 cup water; 6 tablespoons butter, melted; 6 large fresh thyme sprigs; 1 1/2 teaspoons coarse kosher salt; 1 1/2 teaspoons cracked black pepper; 1 bay leaf; 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed; 1 cup medium-grind cornmeal; 1/3 cup White Lily all purpose flour or cake flour; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 6 tablespoons (3/4 stick) butter, divided; 1 cup buttermilk; 1 large egg; Peel from 1 orange (orange part only), cut into thin 2-inch-long strips; Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips; 1/2 cup fresh orange juice; 1/2 cup fresh grapefruit juice; 2 tablespoons sorghum syrup* or honey; 1/4 cup fresh lemon juice; 2 teaspoons Dijon mustard; 6 tablespoons; 3 small sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices; Olive oil; Coarse kosher salt; Nonstick vegetable oil spray; 3 ounces very thinly sliced country ham or prosciutto; 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley; Fleur de sel

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