Tomato, Watercress and Endive Salad

                                                   (Serves 4)

Ingredients

1 large head Belgian endive, leaves separated
2 cups watercress sprigs (large stems removed)
4 medium-sized ripe tomatoes, cut into wedges
Raspberry vinaigrette (recipe follows)

Preparation

Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress and sprinkle it over the endive. Top with the tomato wedges, and drizzle with raspberry vinaigrette to taste. Serve immediately.