Holiday Salad - Giada De Laurentiis - cooking recipe

Ingredients

2 lemons
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
balsamic vinegar, to taste (optional)
5 heads Belgian endive, ends trimmed and cut into 1 inch circles
1 medium green apple, peeled,cored,and cut into 1 inch cubes
1/2 avocado, diced into 1 inch cubes
1/2 lemon, additional
1/4 lb gruyere cheese, rind removed and diced into 1 inch cubes
2 tablespoons dried cranberries
1 small pomegranate, seeded,rinsed,and patted dry (optional)
2/3 cup thawed frozen corn kernels or 1/2 ear of corn, cooked and kernels removed

Preparation

Juice the 2 lemons into a small boil, then add salt, pepper, olive oil, and balsamic (optional, Giada's recipe didn't include it but my version does, how much you use depends on the grade/strength of your balsamic) and whisk together to make the dressing; set aside.
Get a large, decorative serving bowl and put the prepared endive, apple, and avocado into it.
Squeeze the juice from the additional 1/2 lemon over the endive, apple, and avocado and toss well- this will keep them from turning brown.
Add the cheese, cranberries, pomegranate seeds (if using), and corn.
Just before serving, whisk the dressing again then pour it over the salad and toss to coat.