You may think you worship the throne of the mighty pork, but unless you have a close and personal relationship with this, the prince of hams, prosciutto, you're just a pauper. Delicate in texture, mighty in flavor, it’s the crown jewel of a salad royal with flavor everywhere the fork lands on the plate. You will bow down before the buttermilk chive dressing that coats each bit of asparagus, corn, and arugula with deliciousness. Look upon this salad, ye mighty, and rejoice!
Shuck corn, remove silk, and carefully remove kernels from cob. Trim woody ends off asparagus. Cut into 2" lengths on an angle. Mince chives. Halve tomatoes.
Crisp the Prosciutto
Line a plate with paper towels. Place a large non-stick pan over medium heat. Working in batches, add 1 tsp. olive oil to hot pan, and spread prosciutto into a single layer. Cook until browned and crispy, 2-4 minutes per side. Transfer prosciutto to towel-lined plate. Repeat with remaining prosciutto. Reserve pan; no need to wipe clean.
Cook the Asparagus and Corn
Return pan used to crisp prosciutto to medium heat. Add corn, asparagus, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn is lightly browned, 3-4 minutes. Asparagus will still be a little crunchy. Remove from burner and set aside.
Make the Dressing
In a large mixing bowl, whisk together buttermilk, mayonnaise, chives, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
Dress the Salad
Add arugula, tomatoes, corn, and asparagus to bowl with dressing and toss to coat. Alternatively, serve dressing on side to control amount.
Finish the Dish
Place salad on plate and top with goat cheese (breaking up with your hands if needed) and crispy prosciutto. Break up prosciutto before plating if desired.