Painted desert roasted pepper salad

Ingredients:

Dressing:

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 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 cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)

Preparation:

Dressing:

Puree 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 edge.