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.
Notes
SERVING SUGGESTION: Sliced beets (cooked or raw) drizzled with balsamic vinegar and sprinkled with minced fresh rosemary.NUTRITION: 611 Calories; 49g Fat (72.4% calories from fat); 28g Protein; 14g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 1385mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.