Caramelized Watermelon Salad with Pickled Jalapenos

Name: Caramelized Watermelon Salad with Pickled Jalapenos and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

115

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Champagne vinegar, 1/4 cup sugar, plus more for sprinkling, Kosher salt, 2 jalapenos, seeded and very thinly sliced, and more.

Yes, Caramelized Watermelon Salad with Pickled Jalapenos and Gorgonzola falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caramelized Watermelon Salad with Pickled Jalapenos and Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions