1. To make the croutons, bake cornbread in a larger pan than usual, so the cornbread is thin. Once baked and cooled, slice and cut into small squares. Toss in melted butter and season with salt & pepper.
2. Bake at 350F for 10 minutes, until crispy and golden brown. Set aside. To make dressing: blend all the ingredients in the blender until smooth. Adjust texture with heavy cream if needed. To assemble salad: place all the ingredients over the lettuce, drizzle dressing and toss with cornbread croutons. Enjoy!