Painted Desert Roasted Pepper Salad

Ingredients
Dressing


 * 1) 1/2 cup extra-virgin olive oil
 * 2) 1/4 cup vegetable oil
 * 3) 2 garlic cloves
 * 4) 1 tablespoon chopped onion
 * 5) 1/4 cup cider vinegar
 * 6) 1/2 teaspoon salt
 * 7) 1/2 teaspoon granulated sugar
 * 8) 1/8 teaspoon dried Mexican oregano
 * 9) Freshly-ground black pepper, to taste

Vegetables


 * 1) Combination of 4 mild green chiles, poblano, New Mexico and Anaheim, roasted
 * 2) 1 red bell pepper, roasted
 * 3) 1 green bell pepper, roasted
 * 4) 1 yellow bell pepper, roasted
 * 5) Crumbled Cotija or aged Monterey Jack or grated Monterey Jack cheese
 * 6) Romaine or other sturdy lettuce leaves for garnish (optional)

Directions
Purée oils with garlic and onion in a blender. Pour the mixture through a strainer into a large jar with a lid. Combine with the remaining dressing ingredients and shake well. Refrigerate for 30 minutes.

Slice the chiles and bell peppers into ribbons about 1/2 inch thick. Arrange them decoratively on a serving platter. Pour the dressing over the chiles and scatter the cheese on top. Garnish with lettuce around the plate's edge.