Ingredients
2
small bulbs fennel, thinly sliced
1
head radicchio, thinly sliced
1
apple, peeled, julienned
3
tablespoons olive oil
2
tablespoons cider vinegar
1
teaspoon honey
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
6
hot dogs
6
pretzel rolls, split
1/4
cup mustard
Preparation
Heat gas or charcoal grill. In medium bowl, toss fennel, radicchio and apple. In small bowl, mix oil, vinegar, honey, salt and pepper. Pour dressing over fennel mixture; toss to coat. Set aside at room temperature or refrigerate until serving time.
Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot. Add rolls, cut sides down, to grill for last 2 to 3 minutes of cooking time until toasted.
Spread mustard on cut sides of each toasted roll. Place grilled hot dogs in rolls; top with slaw.
