-VINAIGRETTE-
1/4 c Seedless raspberry jam; or
-raspberry coulis
3/4 c Extra-virgin olive oil
1/4 c Raspberry vinegar
1/2 ts Minced garlic
Salt and pepper; to taste

How To Prepare the Salad:

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.

How To Prepare the Vinaigrette:

Whisk all the ingredients together in a small bowl. Cover and chill until
ready to use.