Fresh Melon Salad With Lemongrass Dressing

From Timothy Byres, Standard 2706, Dallas

Lemongrass Dressing

2 stalks lemongrass
1/4 cup lemon juice
1/4 cup sugar
1/2 cup water

In a saucepan bring all ingredients to a boil with 1/2 cup water. Strain and refrigerate.

Melon Salad

1 cantaloupe
1 honeydew melon of approximately same size
2 limes, each cut in 6 wedges
12 wooden skewers, cut into approximately 2-inch pieces
1 bunch mint
1 ounce palm sugar (available at Asian markets), or use dark brown sugar sparingly

Halve and seed melons. Cut each half into three wedges and remove rind. Cut fruit horizontally into 3 or more approximately bite-sized pieces. Replace on the rind so that the wedges look whole.