Brunch Salad in Parmesan Heart Cups with Chipotle-Sour Cream Dressing

INGREDIENTS

6 tbsp

Parmesan Cheese (grated cheese, plus extra for sprinkling on salad)

Black Pepper (as per taste)

1 cup

Strawberries (5-6 large berries, sliced thin, vertically)

Baby Romaine (heart, small chopped)

1/4 cup

Walnuts (or pecans)

Dates (pitted, sliced vertically)

1/4 cup

Cranberries (dried berries, optional)

1/4 cup

Chocolate Candies (I have used M&M's)

1/2 cup

Sour Cream

1 tbsp

Chipotle in Adobo (fine minced)

1 tbsp

Lemon (juice)

1/2 tsp

Oregano (dried)

2 tbsp

Water

Salt and Black Pepper (as per taste)