In a stainless steel bowl place tomatoes and fruit. Drizzle with extra virgin olive oil, coarse salt and black sesame seeds.
In a saucepot place the peaches, jalapenos, nectar, water and sugar. Over medium heat, bring to a boil. Reduce heat and allow to simmer for five minutes. Remove from heat and allow to cool. Place in a blender and puree. Add honey blossom or rice wine vinegar and olive oil while blending. Pass through a fine-mesh sieve and adjust seasoning. Refrigerate.
In the centre of a large plate, place a small amount of tomato and fruit salad. Drizzle vinaigrette around the plate and top with a few greens.