5medium headsBelgian endive- ends trimmed and cut into ½-inch circles
1mediumred apple- cored, and cut into ½-inch cubes
¼poundGruyere cheese(113 grams) - rind removed and diced into ½-inch cubes
¼cupdried cranberries(40 grams)
¾cupfrozen corn kernels(125 grams) - defrosted, or canned
Instructions
In a small bowl whisk together the olive oil, juice of 1 ½ 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.