This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).