Holiday Salad

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2 lemons, juiced, plus 1/2 lemon

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 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

1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes

1/2 avocado, diced into 1-inch cubes

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

2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed