• 2 Lemons juiced, plus 1/2 lemon

  • 1 teaspoon sea salt

  • 0.5 teaspoon freshly ground black pepper

  • 0.25 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

  • 0.25 lb gruyere cheese rind removed and diced into 1-inch cubes

  • 0.5 Avocado diced into 1-inch cubes

  • 2 tablespoons dried cranberries or the seeds of 1 small pomegranate

  • 0.66 cup defrosted Corn Kernel or 1/2 ear corn, cooked and kernels removed


  • 1.

    In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.

  • 2.

    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.

  • 3.

    Pour the dressing over the salad just before serving and toss to coat.

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