In a large skillet over medium heat, add bacon. Cook for 10 minutes or until brown and very crisp. Transfer to a paper towel lined plate.
In a large bowl, layer spinach, shallot, cucumber, pecans, pear and chopped cooked bacon.
Prepare dressing: In a small bowl, whisk together remaining ingredients (coconut cream through salt and pepper); pour dressing over the salad then toss and serve.