Painted Desert Roasted Pepper Salad

Dressing

 * ½ cup extra-virgin olive oil
 * ¼ cup vegetable oil
 * 2 garlic cloves
 * 1 tablespoon chopped onion
 * ¼ cup cider vinegar
 * ½ teaspoon salt
 * ½ teaspoon granulated sugar
 * ⅛ teaspoon dried Mexican oregano
 * freshly-ground black pepper, to taste

Vegetables

 * combination of 4 mild green chiles, poblano, New Mexico and Anaheim, roasted
 * 1 red bell pepper, roasted
 * 1 green bell pepper, roasted
 * 1 yellow bell pepper, roasted
 * crumbled cotija or aged monterey jack or grated monterey jack cheese
 * romaine or other sturdy lettuce leaves for garnish (optional)

Directions

 * 1) Purée oils with garlic and onion in a blender.
 * 2) Pour the mixture through a strainer into a large jar with a lid.
 * 3) Combine with the remaining dressing ingredients and shake well.
 * 4) Refrigerate for 30 minutes.
 * 5) Slice the chiles and bell peppers into ribbons about ½ inch thick.
 * 6) Arrange them decoratively on a serving platter.
 * 7) Pour the dressing over the chiles and scatter the cheese on top.
 * 8) Garnish with lettuce around the plate's edge.