Preheat the oven to 350 degrees F. Pour the Musselman's Apple Cider Vinegar, olive oil and honey in a medium bowl. Whisk well, then thinly slice the radishes, cucumbers, and onion and place them in the bowl. Top with fresh dill and toss to coat. Salt and pepper to taste and set aside.
Spread one ounce of cream cheese on each hot dog bun. Place the hot dogs in the buns and set them on a baking sheet. Bake the hot dogs for 5-8 minutes until the hot dog in warmed through and the cream cheese in melted. Top each hot dog with the veggie salad and serve warm.