Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee

Ingredients

• 6  all-natural beef hot dogs 
• 2  beefsteak tomatoes paper-thin sliced
• 1 pinch chili flakes 
• 1 sprig thyme leaves fresh leaves picked
• 1 head frisée lettuce dark light green washed separated
• 1 clove garlic smashed
• 4 ounces gorgonzola cheese cut into small cubes
• 6  potato hot dog buns 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 6 servings olive oil 
• 6 servings olive oil for drizzling
• 1 teaspoon red wine vinegar 
• 6 servings salt and pepper black freshly ground
• 6 servings sea salt 
• 1  vidalia onion peeled sliced

Equipment

• whisk
• grill

Directions

1. Preheat the grill to medium-high heat.
2. Lay the tomatoes out on a large flat dish.
3. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves.
4. Pour over the tomatoes and let sit for 1 to 2 hours.
5. For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes.
6. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
7. For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.