Here's how to make the aforementioned vinaigrette:
Chuck the ginger in a blender or processor and do it up finely. Add the lemon juice (FRESH) and vinegar and grind to a puree (that's French for beating it to a pulp). Pour it into a bowl and whisk in the sugar, peanut oil, and salt/pepper.
Now we're ready to start putting the thing together. Skin and bone the trout... this will be either very E-Z or an Excedrin headache, depending on how well you smoke the swimmer. Bottom line is that you want the trout in bite-sized pieces. When yer there, set them aside.
Go fetch another bowl (OK, we'll wait till ya clean it out... but make it snappy), and mix up the onions and just 1/4 cup of the vinaigrette. Let that stuff sit around for at least 15 minutes.
Now cut the avocados in half. Peel and cut into long slices, about 1/4" wide. Getcha another bowl (this is a bowl-intensive recipe), and drizzle 1/4 cup of vinaigrette all over.
Get another bowl (man, I wish I was in the business), and toss the greens with their vinaigrette and the onion slices with a 1/2 cup of the remaining vinaigrette. Dump that mixture on 4 salad plates, and place the orange segments (remember them?) and trout pieces in the same bowl and toss well. Try not to hit the ceiling. Then put the trout pieces and avocado and orange slices and place them appropriately upon the greens.
1/3 cup peeled/sliced ginger
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 teaspoon sugar
2/3 cup peanut oil
freshly ground pepper to taste
salt to taste
2 smoked trout
1 red onion -- sliced paper-thin
2 ripe but FIRM avocados
6 cups packed spinach
2 large navel oranges -- sectioned, remove
-- all membranes