Ingredients

For the vinaigrette: 1 cup plus 1 teaspoon extra-virgin olive oil, divided 1/2 tablespoon minced fresh rosemary 2 cloves garlic, minced 1 tablespoon minced shallot 1/4 cup chopped walnuts 2 ounces good-quality blue cheese (such as Maytag), crumbled 1/2 cup good-quality sherry wine vinegar 1 1/2 tablespoons minced fresh Italian parsley Kosher salt and freshly ground black pepper For the potato puree: 1 1/2 pounds Yukon Gold potatoes 4 tablespoons unsalted butter, melted 3/4 cup heavy cream Kosher salt and white pepper For the haricots verts: 2 ounces applewood smoked bacon, or lardons cut into small pieces 1 teaspoon extra-virgin olive oil 1 pound haricots verts or seasonal green beans, ends trimmed 1 tablespoon minced shallot 2 garlic cloves, minced 1/2 cup skinned, seeded and diced roma tomatoes Kosher salt and freshly ground black pepper For the pork: 4 (6-ounce) boneless pork loin chops Kosher salt and freshly ground black pepper

Description

For The Vinaigrette: In A Small Saute Pan, Heat 1 Teaspoon Olive Oil And, When Hot, Add The Rosemary, Garlic And Shallot And Saute Until Soft. Set Aside And Allow To Cool Before Proceeding. When The Herbs Have Cooled, Combine Herbs, Walnuts, Blue Cheese,

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