Tomato and Peach Salad With Whippped Goat Cheese

Look at me stealing a recipe from NYT but making it my own!

2 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon whole-grain mustard, preferably Maille brand

1/2 teaspoon fresh lemon zest, plus 2 teaspooons juice

Kosher salt and black pepper

1/4 small red onion,very thinkly sliced

4 ounces soft goat cheese or feta

6 tablespoons heavy cream

2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges

2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges

1 packed cup torn purslane, mache or watercress (optional)

1. In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and peppper, stir in the red onion and set aside
2. Crumple the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
3. Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.