Brush outdoor grill grates with olive oil. Make sure grates are clean prior to doing this. Heat outdoor grill to medium high heat.
While grill is heating, cook bacon over medium high heat in a skillet until crisp; approximately 5-6 minutes. Use a slotted spoon to remove cooked bacon from skillet and place on plate that is lined with paper towels so they can drain. Reserve the bacon fat in the skillet.
Brush both sides of the fillets with the reserved bacon fat and then season both sides with Lemon/Pepper Blend. Lay the trout on the grill flesh side down and cook until it begins to brown (approx. 2 minutes) and then with a large spatula, gently flip the fish and cook until opaque throughout, about 2 minutes longer. Transfer to a platter and keep warm by covering with foil.
Place the spinach in a large bowl. Sprinkle a small amount of WildCheff Lemon/Pepper Blend on the spinach. Remove all but 2 T of the bacon fat from the saut pan and heat pan up on medium high heat. Add the shallot and cook until softened (about 2-3 minutes) stirring frequently. Stir in the vinegar. Pour the warm vinaigrette over the spinach and toss to coat. Taste and adjust seasoning if needed.
Divide the spinach between 4 serving plates, and then top each with a fillet and sprinkle top of fillet with crisp bacon bits. Serve immediately.