Roasted Pepper and Tomato Salad

• 1 tablespoon sherry vinegarsherry-vinegar
• 1 teaspoon balsamic vinegarbalsamic-vinegar
• 1 small garlic clove, mincedgarlic
• 1/4 cup extra virgin olive oilextra-virgin-olive-oil
• Salt and freshly ground peppersalt-and-pepper
• 1 1/2 pounds red or red and yellow peppers, roastedpepper
• 1 tablespoon slivered fresh basilbasil
• 1 pound fresh ripe tomatoes, cut in wedgestomato
• 1 head of leaf lettuce or romaineromaine
• 2 ounces goat cheese, crumbled (optional)goat-cheese

1. 01To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
2. 02Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
3. 03Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

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