Remove any large stems from the purslane, and add the leaves to a good size bowl. Slice the peaches and put in a small bowl. Pit and slice the cherries, and put in another small bowl. In a jar or small bowl, whisk the vinegar and lime juice into the olive oil. Add salt, check acid levels, and adjust to taste. When you are ready to serve the salad, coat the leaves with the dressing and then gently add the fruit. Drizzle a bit more dressing on the fruit, add the pepper, and serve.