Roasted Veal Chops With Young Garlic Vinaigrette

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1 whole head of young garlic, trimmed and cloves separated, plus 2 extra cloves, peeled and thinly sliced (see Note)

10 medium shallots (14 ounces), 2 peeled and thinly sliced

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

3 ears of corn, shucked

2 tablespoons chopped marjoram

1 tablespoon white wine vinegar

1/2 pound fava beans, shelled

2 tablespoons vegetable oil

Four 14-ounce veal rib chops, 1 1/2 inches thick

1 cup orzo

1 tablespoon unsalted butter

1/2 cup freshly grated Parmesan cheese

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