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David Burke's
"On the River, On the Fly" Shrimp Salad

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  • Tomatoes, sliced
  • Peaches, sliced
  • Cooked Shrimp
  • Fennel, thinly sliced
  • Basil, chopped

For the Dressing

Mustard vinaigrette


Use equal parts tomatoes, peaches, fennel and shrimp. Mix them together in a bowl. Add basil, salt and pepper to your taste and then your favorite mustard vinaigrette. Toss and serve.

At the New Roots Gardens

David Burke, a New York City-based chef and restaurateur, visited the refugee farmers at Drew Gardens on a scorching first day of summer. Impressed with the quality and variety of the produce, David created a flavor-rich medley of shrimp, tomato and peach with herbs and greens gathered from the farm.

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