1 tablespoon cornstarch
1/4 cup water
1/2 cup sugar
1 shallot, thinly sliced
1 lemon, zested and juiced
1 tablespoon honey
1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks
6 tablespoons unsalted butter (3/4 of a stick), cut into pieces
1/2 cup heavy cream
Freshly ground white pepper
1 pound haricot verts, ends trimmed
3 tablespoons champagne vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/2 cup nicoise olives
1 pint grape tomatoes
1/4 cup minced fresh parsley
4 veal cutlets
1 cup all-purpose flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for cooking
1 tablespoon grapeseed oil, plus more for cooking
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