How To make Heart Of Romaine and Watercress with Basil Anchovy Sauce

1 c Basil Anchovy Sauce
2 Heads Belgian endive
- washed and dried 2 Hearts of romaine
- split in half 2 bn Watercress
4 Cherry tomatoes; quartered,
- and seeds removed On each individual salad plate pour an equal amount of the Basil Anchovy Sauce. Spread it around evenly. Place 4 endive spears on the plate so that they are facing in the same direction. Place one of the halved hearts of romaine on top of the endive spears, so that their tips are showing. Place the watercress at the stem end of the romaine. Place the tomato quarters on the romaine.