10 things I cannot stop talking about this fall …. everything from the prettiest new salad recipe to the new jeans with perfect 5-star reviews - these are SO GOOD!!! 💘 These are a few of my highest recommendations and favorite new pieces that make the cutest fall outfits 🍂 I’ve been telling all my friends and So Susie team about these!! Screenshot the Recipe: Jammy Egg, Potato & Summer Fruit Market Salad For the Salad Base: 8 oz baby yellow or fingerling potatoes, halved 4 large eggs 4–5 radishes, thinly sliced into rounds ½ cup seedless green grapes, halved 1 ripe peach or nectarine, pitted and sliced into bite-sized wedges ½ English cucumber or mini cucumber, sliced into rounds ¼ cup shaved Parmesan cheese (or Pecorino Romano) Fresh chervil or flat-leaf parsley sprigs Crushed red pepper flakes Optional: Small cluster of crispy guanciale, fried pancetta, or prosciutto for garnish For the White Wine & Shallot Vinaigrette: 3 tbsp extra-virgin olive oil 1 tbsp white wine vinegar (or champagne vinegar) 1 tbsp fresh lemon juice 1 small shallot, finely minced 1 tsp Dijon mustard Flaky sea salt and freshly cracked black pepper, to taste Instructions 1. Boil Potatoes: Cook halved baby potatoes in salted boiling water for 12–15 minutes until tender; drain. 2. Boil Eggs: Drop eggs into boiling water for 6½ minutes for jammy yolks. Plunge into an ice bath, peel, and cut in half. 3. Whisk together vinaigrette 4. Assemble & Serve: Toss potatoes, radishes, grapes, peach, and cucumber with half the dressing in a bowl. Top with egg halves, shaved Parmesan, herbs, red pepper flakes, crispy pancetta, and the remaining dressing.