Beet Salad with Cornbread Croutons and Country Ham

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subheading: BEETS:

3 /4 cup water

6 tablespoons butter, melted

6 large fresh thyme sprigs

1 ½ teaspoons coarse kosher salt

1 ½ teaspoons cracked black pepper

1 bay leaf

8 1 ½-inch-diameter baby beets (preferably assorted colors), trimmed

subheading: CROUTONS:

1 cup medium-grind cornmeal

1 /3 cup White Lily all purpose flour or cake flour

1 ½ teaspoons coarse kosher salt

1 teaspoon baking powder

1 /4 teaspoon baking soda

6 tablespoons (¾ stick) butter, divided

1 cup buttermilk

1 large egg

subheading: CITRUS VINAIGRETTE:

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

subheading: SALAD:

3 small sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into ½-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

Cracked black peppercorns

1 5-ounce log soft fresh goat cheese, crumbled

Aged balsamic vinegar

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