Spinach, Radish Slaw with Crispy Chiles and Pepitas

Ingredients

• 2 tablespoons apple cider vinegar 
• 16 servings canola oil 
• 6  new mexico chiles dried stemmed
• 1 teaspoon dijon mustard 
• 4 ounces feta cheese crumbled
• 6 tablespoons olive oil extra-virgin
• 20 ounce radishes red trimmed
• 0.7 cup pepitas raw shelled (pumpkin seeds)
• 2 tablespoons sherry wine vinegar 
• 36 ounce spinach leaves (not baby spinach)

Equipment

• bowl
• frying pan
• paper towels
• whisk
• sieve
• slotted spoon
• kitchen scissors

Directions

1. Whisk both vinegars and mustard in smallbowl. Gradually whisk in olive oil. Seasonto taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Coverand refrigerate. Bring to room temperaturebefore using.
2. Cut chiles in half lengthwise; discardseeds. Using scissors, cut chiles crosswiseinto 1/4-inch strips.
3. Pour enough canola oilinto large skillet to reach depth of about1/8 inch; heat over medium-high heat.
4. Addchiles and fry until beginning to crisp,about 45 seconds. Using slotted spoon,transfer to paper towels to drain.
5. Addpepitas to same skillet and fry until goldenbrown and crisp, 1 to 2 minutes.
6. Transferto another set of paper towels to drain.
7. Sprinkle chiles and pepitas with salt. Coolcompletely. DO AHEAD: Can be made 1 dayahead. Store airtight at room temperature.
8. Line 1 large bowl and 1 small bowlwith paper towels. Working in batches,stack spinach leaves into piles and cutcrosswise into 1/4-inch-thick strips.
9. Transferto prepared large bowl.
10. Using grating disk on processor, grateradishes.
11. Place in strainer set over anotherbowl; drain 15 minutes.
12. Transfer to smallbowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
13. Place spinach, radishes, chiles, pepitas,and cheese in very large bowl. Toss withdressing. Season with salt and pepper.
14. * Available at some supermarkets and atspecialty foods stores and Latin markets.