Painted Desert Roasted Pepper Salad

Ingredients
Dressing: Vegetables:
 * 1/2 cup extra-virgin olive oil
 * 1/4 cup vegetable oil
 * 2 garlic cloves
 * 1 tablespoon chopped Onion
 * 1/4 cup cider vinegar
 * 1/2 teaspoon salt
 * 1/2 teaspoon granulated sugar
 * 1/8 teaspoon dried Mexican oregano
 * Freshly-ground black pepper, to taste
 * 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. Refrigerate for 30 minutes.
 * 4) Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
 * 5) Arrange them decoratively on a serving platter.
 * 6) Pour the dressing over the chiles and scatter the Cheese on top.
 * 7) Garnish with lettuce around the plate's edge.