In a large bowl, combine mustard, vinegar, sugar and about 3 tablespoons of EVOO.

Add the onions, cabbage, romaine, salt and freshly ground black pepper, and toss to combine. Top the salad with the tomatoes and pickles and mound onto serving plates.

Heat a large, nonstick skillet over medium-high heat. To the pan, add 1/2 cup of water and the remaining tablespoon of EVOO. The water will cook the hot dogs and once the water has evaporated, the remaining oil with brown them up.

When the dogs are done, slice them and arrange them over the plated slaw. Eat and enjoy!