Heat the oil in a saute pan. When it is warm, add the chiles and garlic. Cook for 1 minute.
Cool for 5 minutes and then add the oil, chiles and garlic to a blender jar. Add the sherry vinegar and the balsamic vinegar. Season with salt & pepper and process until smooth. If it is a little too hot, add a little more balsamic to balance it out.
Meanwhile, arrange the tomatoes on 2 plates. Season with salt & pepper.
Return the pan to the heat, add a touch of oil and then add the scallions. Season with salt and pepper and cook for 3 minutes, until it starts to color.
Add the scallions on top of the tomatoes, sprinkle with goat cheese and then drizzle with the dressing.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/01/05/tomato-salad-ancho-dressing/