Instructions: This refreshing combination of Granny Smith apples, coconut and sweet onions gets its zip from ginger, peeled and cut into matchsticks. Its the creation of New York chef Jean-Georges Vongerichten and is perfect for a picnic or barbecue.

The tart and sweet flavors of this salad find a good match in a bright German riesling that echoes the apple and lemon.

2 Granny Smith apples, quartered lengthwise, cored and thinly sliced crosswise

(about 1 pound)

1 small sweet onion, such as Vidalia or Walla Walla, quartered lengthwise and thinly sliced crosswise
1 3 inch piece fresh ginger, peeled and cut into 1/8-by-2 inch matchsticks 1/2 cup finely grated, peeled fresh coconut 3 tablespoons fresh lemon juice
2 tablespoons finely shredded fresh basil Salt and freshly ground pepper
Lemon Verbena Oil (see accompanying recipe)

Toss the apples with the onion, ginger, coconut, lemon juice and basil.

Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil, toss and serve.

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