Spinach, Radish Slaw with Crispy Chiles and Pepitas Recipe | Epicurious

Ingredients

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