Caramelized Watermelon Salad with Pickled Jalapenos and Gorgonzola

• 1 cup Champagne vinegar
• 1/4 cup sugar, plus more for sprinkling
• Kosher salt
• 2 jalapenos, seeded and very thinly sliced
• 1 large shallot, very thinly sliced
• Six 3-inch squares of seedless, rindless watermelon, cut 1 1/4 inches thick
• 2 cups baby arugula
• 2 cups baby sorrel leaves (see Note)
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper
• 1 scallion, white and tender green parts, thinly sliced
• 1/4 cup plus 2 tablespoons creme fraiche
• 2 ripe peaches, thinly sliced
• 2 ounces Gorgonzola dolce, cut into 6 slices
• 2 tablespoons honey

1. In a microwave-safe bowl, combine the vinegar with the 1/4 cup of sugar and 1 1/2 teaspoons of salt; microwave at high power until the sugar is dissolved, about 1 minute.
2. Add the jalapenos and shallot and let stand at room temperature for 1 hour.
3. Drain and pat dry.
4. Meanwhile, heat a cast-iron skillet until very hot.
5. Blot the watermelon dry with paper towels.
6. Sprinkle one side only with a thin layer of sugar.
7. Add the watermelon to the skillet, sugared side down, and cook over high heat just until the sugar is lightly caramelized, about 30 seconds.
8. Transfer the watermelon to plates with a spatula, browned side up, and let cool slightly.
9. In a medium bowl, toss the arugula and sorrel with the olive oil and season with salt and pepper.
10. Mound the greens on the watermelon and garnish with the pickled jalapenos and shallot and the scallion.
11. Dollop the creme fraiche on top.
12. Arrange the peaches and Gorgonzola on the plates and drizzle the honey all over.
13. Serve right away.

vinegar, sugar, kosher salt, jalapenos, shallot, rindless watermelon, baby arugula, baby sorrel, extravirgin olive oil, freshly ground pepper, scallion, creme fraiche, peaches, gorgonzola dolce, honey

Taken from www.foodandwine.com/recipes/caramelized-watermelon-salad-pickled-jalapenos-and-gorgonzola (may not work)