1 1/2 lemons - juiced + 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
5 medium heads Belgian endive - ends trimmed and cut into 1/2-inch circles
1 medium red apple - cored, and cut into 1/2-inch cubes
1/4 pound Gruyere cheese - rind removed and diced into 1/2-inch cubes
1/4 cup dried cranberries
3/4 cup frozen corn kernels - defrosted, or canned
In a small bowl whisk together the olive oil, juice of 1 1/2 lemons, salt, and pepper. Set aside. In a large bowl, toss together the endives and apples. Squeeze the juice of half a lemon into the bowl and toss to coat. Toss in the cheese and corn. Sprinkle the cranberries on top and lightly toss. To serve, pour the dressing over the salad and lightly toss.