Ingredients
2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed
Preparation
In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside. Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don’t turn brown. Add the cheese and avocado, and then add the cranberries and corn.
