Salumi with Peaches and Watercress

On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.

Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl.

Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.

Spoon the salad next to the salumi.

Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.

Taste

Book, using the USDA Nutrition Database

Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 199

He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 200

Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 200

His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.