Painted Desert Roasted Pepper Salad

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 granulated sugar
1/8 teaspoon dried Mexican oregano
Freshly-ground black pepper, to taste

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.

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

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.