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Salumi with Peaches and Watercress

['8 thin slices Finochionna salumi', '12 thin slices Tuscan salumi', '12 thin slices Sulmitti pepperoni', '2 ripe peaches or nectarines', '1/2 cup olive oil, plus more for drizzling', 'Juice of 1 orange', 'Juice of 1 lemon', '2 bunches watercress', '1 tablespoon chopped fresh mint', '1 tablespoon chopped fresh basil', 'Kosher salt and cracked black pepper', '1 ounce pecorino cheese', 'shaved']

1. On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
2. 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.
3. Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.

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