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.
Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.
Recipe courtesy B. Smith, B. Smith's Entertaining and Cooking For Friends, Artisan, 1995
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