Tomato and Peach Salad With Whipped Goat Cheese

INGREDIENTS

2 tbsp

extra-virgin olive oil

1 tbsp

sherry vinegar

1 tbsp

whole-grain mustard, preferably Maille brand

1/2 tsp

fresh lemon zest, plus 2 teaspoons juice

Kosher salt and black pepper

1/4

small red onion, very thinly sliced

4 oz

soft goat cheese or feta

6 tbsp

heavy cream

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

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

packed cup torn purslane, mâche or watercress (optional)