Red-rocket Salad with Watermelon-Basil Vinaigrette

1 ⁄ 2 medium seedless watermelon, rind removed, flesh cut into 1 ⁄ 2-inch cubes suitable for presentation (you only need 4 cups)
1 ⁄4 cup basil leaves, rough chopped
1 teaspoon freshly squeezed lemon juice
1 cup fresh watermelon juice
1 tablespoon apple cider vinegar
1 ⁄4 teaspoon Dijon mustard
2 tablespoons minced basil
1 ⁄ 2 teaspoon coarse sea salt
6 tablespoons extra-virgin olive oil
Freshly ground white pepper
2 cups trimmed arugula (rocket)
1 ⁄ 2 cup peanuts, toasted

This light and refreshing summer salad goes well with a spicy entrée.

In a medium bowl, combine the watermelon cubes, basil, and lemon juice, and toss well. Cover and refrigerate.
In a small saucepan over high heat, bring the watermelon juice to a boil. Lower the heat to medium, simmer, and reduce the juice to 2 tablespoons, 8 to 10 minutes. Immediately transfer to an upright blender and set aside to cool.
Make the vinaigrette by adding the apple cider vinegar, mustard, basil, and salt to the blender and blending while slowly pouring in the olive oil. Season with white pepper to taste.
Place the arugula in a medium bowl, add enough vinaigrette to lightly coat (reserve the rest for later use), and toss well.
Divide the dressed arugula evenly among 4 plates, top each salad with 1 cup watermelon cubes, garnish with peanuts, and serve immediately.