• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• Meanwhile, core, then cut peppers into 1/2-inch pieces.
• In a small bowl, whisk together chili-garlic sauce and honey. 
• When the pan is hot, add beef and half the peppers to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
• Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates. 
• Remove from heat.

• On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
• Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.

• Remove flatbreads from oven, then flip and top with beef mixture and cheese.
• Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

• In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
• Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
• Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
• Sprinkle remaining crispy shallots over top of salad.

If you've opted to get beef, omit oil, then add beef and half the peppers to the dry pan. Cook beef in the same way the recipe instructs you to cook the chorizo.** Remove and discard excess fat, if desired.