Ingredients

• 1 large head Belgian endive, leaves separated
• 2 cups watercress sprigs (large stems removed)
• 4 medium-size ripe tomatoes, cut into wedges
• Raspberry Vinaigrette, recipe follows
• 1/4 cup seedless raspberry jam
• 3/4 cup extra-virgin olive oil
• 1/4 cup raspberry vinegar
• 1/2 teaspoon minced garlic
• Salt and pepper

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Instructions

1. 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.
2. Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.