Holiday Endive Salad

By Rachel-2

Ingredients

• Dressing:
• 2 1/2 whole lemons, juiced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoon extra virgin olive oil
• Salad:
• 1/2 avocado, diced
• 2 tablespoons dried cranberries
• 5 medium head Belgian endive, ends trimmed, cut 1 inch
• 1 medium green apple, peeled and cored and diced
• 1/4 pound Gruyere cheese, rind removed, diced
• 2/3 cup corn, cooked or defrosted or canned

Preparation

Step 1

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