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Preheat oven to 375 degrees F.
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To make Sformato:
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Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess.
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In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes.
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Remove from water using slotted spoon.
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In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil.
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Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden.
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Remove from heat.
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In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper.
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Fill ramekin half way with celery root mixture.
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Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs.
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Bake in the oven for 15 minutes.
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To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat.
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Add shallots and cook until golden.
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Add 1/2 cup of the cherries, molasses, port wine, and veal stock.
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Reduce the sauce to 1 cup.
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Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish.
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Season, to taste.
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Add remaining cherries to sauce.
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Set aside and keep warm.
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To make the Veal.
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Brush veal with Dijon mustard.
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Season with salt and pepper and roll in mixed herbs.
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In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides.
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Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes.
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Remove meat from skillet and allow to rest.
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Slice veal right before serving
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On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce.
