Cornish Hen Salad With Scotch Bonnet Vinaigrette

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2 Cornish hens (about 1 1/2 pounds each)

4 medium carrots

2 tablespoons pure olive oil

Salt and freshly ground pepper

2 tablespoons Scotch bonnet sauce (see Note)

1 tablespoon vegetable oil

2 teaspoons white wine vinegar

1/8 teaspoon ground allspice

8 medium red radishes, halved and sliced 1/8 inch thick

One 2 1/2-ounce package radish sprouts

1/2 cup roasted, salted cashews, halved lengthwise

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