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" In a microwave-safe bowl, combine the vinegar with sugar and 1 1/2 teaspoons of salt; microwave at high power until the sugar is dissolved, about 1 minute. Add the jalape\u00F1os and shallot and let stand at room temperature for 1 hour. Drain and pat dry. Meanwhile, heat a cast-iron skillet until very hot. Blot the watermelon dry with paper towels. Sprinkle one side only with a thin layer of sugar. Add the watermelon to the skillet, sugared side down, and cook over high heat just until the sugar is lightly caramelized, about 30 seconds. Transfer the watermelon to plates with a spatula, browned side up, and let cool slightly. In a medium bowl, toss the arugula and sorrel with the olive oil and season with salt and pepper. Mound the greens on the watermelon and garnish with the pickled jalape\u00F1os and shallot and the scallion. Dollop the cr\u00E8me fra\u00EEche on top. Arrange the peaches and Gorgonzola on the plates and drizzle the honey all over. Serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes."^^<http://www.w3.org/2001/XMLSchema#string>
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