Tomato Purslane Salad With White Peach Dressing

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2 tablespoons white peach puree

1.5 tablespoons olive oil

1 tablespoons champagne vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound assorted heirloom tomatoes cut into bite-size pieces

1 hand full of purslane, thick stems removed

sea salt for finishing

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