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1
Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough.
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2
Turn on convection if you have it.
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3
Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets.
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4
Roast 15 minutes.
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5
Stir and continue cooking 10 to 20 minutes more, until browned and crisp.
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6
Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
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7
Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey.
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8
Whisk in peanut butter until thick and creamy.
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9
Add water until consistency is like creamy salad dressing.
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10
Season to taste with hot sauce, if using.
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11
When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt.
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12
Add half the dressing and toss well.
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13
Take orange and cut a thick slice off the bottom and the top to make flat surfaces.
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14
Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit.
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15
When all the orange flesh is exposed, cut out each segment by slicing along the white membranes.
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16
Gently loosen from the orange and set aside.
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17
Add half the orange and half the cherries to bowl and toss.
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18
Taste.
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19
Adjust with more dressing, orange and cherries until flavors are balanced.
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20
Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
