In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
In a large bowl, layer the arugula, onion, radish, bacon and apple.
In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.