*Thank you RACHAEL RAY!*

Ingredients:
1/4 cup yellow mustard
2 tablespoons vinegar
1 teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1 romaine heart, shredded
2 vine ripe tomatoes, diced (optional)
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Instructions:
1. In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

2. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil, then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

3. Mound up the salad on plates, top with seared dogs, and serve.