Spinach, Radish Slaw with Crispy Chiles and Pepitas

Ingredients

• ²/₃ cup shelled raw pepitas (pumpkin seeds)
• 2 tablespoons cider vinegar
• 2 tablespoons Sherry-vinegar
• 4 9-ounce bags spinach leaves (not baby spinach)
• Canola oil
• 6 dried Anaheim or dried New Mexico chiles*
• 6 tablespoons extra-virgin olive oil
• + 3 more ingredients
• • 4 ounces Cotija cheese or feta cheese
  • 2 10-ounce bunches large red radishes
  • 1 teaspoon Dijon mustard

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using. Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles cr...

View full recipe at Epicurious