I try to like muscadine wine. I really do. That being said, this was not my favorite homemade salad dressing. But the croutons were great!
Country Ham Croutons
2 T. butter
1 cup chopped onion
1/2 cup finely chopped country ham
2 cups buttermilk
1 large egg, lightly beaten
1 3/4 cups plain yellow cornmeal
1 t. baking powder
1 t. baking soda
1 t. salt
Preheat oven to 450 degrees. Melt buter in a large skillet over medium high heat. Add onion and ham. Saute' 6 minutes or until ham is browned and onion is tender. Remove from heat; cool slightly.
Combine buttermilk, egg and saute'ed ham mixture in a medium bowl. Combine cornmeal and remaining ingredients in a separate bowl. Gradually add buttermilk mixture to cornmeal mixture, whisking until blended. Pour batter into a lightly greased 13 x 9 x 2 inch pan.
Bake for 15 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Run a knife around edges to loosen cornbread from sides of pan. Remove cornbread from pan; cool slightly on a wire rack (about 20 minutes). Reduce oven temperature to 400 degrees.
Cut cornbread into 1 inch cubes. Place cornbread cubes in a single layer on a large rimmed baking sheet. Bake at 400 degrees for 18 minutes, stirring occasionally, until toasted. Cool completely on wire rack. Top salad greens with croutons.
1 1/4 cup sweet muscadine wine
1 T. country dijon mustard
1 large shallot, minced
1/2 cup olive oil
1/2 t. salt
1/2 t. freshly ground pepper
Bring wine to a boil over medium high heat in a small saucepan. Cook 15 minutes or until wine is reduced to 1/2 cup. Let cool completely about 20 minutes.
Combine wine reduction, mustard and shallots in a 2 cup glass measuring cup. Gradually add oil in a slow, steady stream, whisking constantly. Whisk in salt and pepper.
Drizzle over salad greens.
From: Southern Living Christmas 2011