JEFF'S HOT DOG SALAD ENJOY DAN:

                        JEFF’S HOT DOG SALAD by CHEF DAN:

serves 4

INGREDIENTS:

12-ounce frozen potato puffs

1/2-teaspoons EACH celery salt and cinnamon

2-tablespoons apple cider vinegar

1-tablespoons yellow mustard, + more for topping

3-tablespoons olive oil

1-bunch arugula

1-cucumber, peeled, quarter lengthwise & chopped

8-cherry tomatoes, halved

12-pickled pepperoncini (4 stemmed & thinly sliced 8 left whole)

4-beef hot dogs

1/2-onion, diced

Sweet relish for topping

DIRECTIONS:

1.   Bake the potato puffs as package directs you.

2.   Sprinkle with celery salt &   cinnamon.

3.   Meanwhile, whisk the vinegar & mustard in a bowl.

4.   Whisk in 2-tablespoons olive oil, until smooth.

5.   Add the arugula, & next 3 ingredients, toss to combine.

6.   Season with salt & pepper to taste.

7.   Slice the hot dogs, lengthwise about 3/4-quarters the way through.

8.   Open like a book.

9.   Heat 1-tablespoon oil in skillet over medium- high heat when sizzling.

10  Add the hot dogs cut side down.

11  cook until crisp about 3 minutes.

12  Flip and cook on the other side for 2 minutes.

13  Divide the salad among plates, top each with a hot dog.

14  Drizzle some mustard on top of the dogs.

15  Then top with onion & relish.

16  Add the potato puffs and whole pepperoni.

ENJOY DAN:                        SING SOGS AND EAT BEEF DOGS.