Grilled Flatbread Chicken Arugula Salad With Crispy Shallot Topping

(Serves 2)
For the Dressing
1/4 c. Olive oil
1 medium shallots, minced
2 t red wine vinegar
1 t Dijon mustard
1/3 c. honey
1/4 t salt
1/8 t pepper
For the salad:
3 t fresh rosemary
3 T. olive oil
2 whole wheat flatbread slices
4 c. arugula
2 chicken breasts, boneless and skinless
1 avocado, diced
1 oz. parmesan, shaved into small pieces
8 whole dates, sliced thinly
1/2 cup cherry tomatoes, sliced in half
1 mango, sliced thinly
For the dressing:
In a bowl combine  shallot, Dijon mustard, red wine vinegar, 1/4 cup extra-virgin olive oil,  and honey.  Add salt and freshly ground black pepper.  Whisk well. Toss with arugula.
For the salad:
In saucepan, saute shallots in 2 T. olive oil until browned and crispy. Remove to paper towel lined plate to drain.   Mixrosemary with 2 tablespoons of olive oil and salt and pepper.  Brush over both sides of flatbreads.  Grill for 1 minute or until grill marks form. Flip over and repeat for other side of flatbread. Brush chicken breast with remaining rosemary oil mixture.  Grill 14 minutes. flipping after first 7 minutes. Slice chicken thinly.  To assemble - place half the arugula on one flatbread, top with chicken and half the cherry tomatoes, avocado and mango slices.  Sprinkle dates over top. Using vegetable peeler, shave parmesan over top. Sprinkle shallot topping over top.  Repeat for 2nd salad.