Light salad with apples and corn

Ingredients:

• 5 medium heads of Belgian chicory, ends trimmed, cut into 2.5cm thick rounds.
• Juice of 2 lemons + half a lemon
• 1 teaspoon sea salt
• 0.5 tsp ground black pepper
• 1/4 cup and 2 tablespoons olive oil
• 1 medium green apple, peeled, cored and cut into 2.5cm cubes.
• 110 g of Gruyere, remove the rind, cut the cheese into 2.5 cm cubes.
• Half an avocado, cut into 2.5cm cubes.
• 2 tbsp dried cranberries or seeds of 1 small pomegranate
• 2/3 cup corn kernels, cut from the cob

Preparation:

1. In a small bowl, combine lemon juice, salt, pepper and olive oil.
2. Place the chicory and apples in a large serving bowl. Squeeze the juice of half a lemon over the top and toss to coat the chicory and apples and prevent them from browning. Add the cheese and avocado, then fold in the cranberries and corn.
3. Just before serving, pour the dressing over the salad and toss.