The spinach is just really a vehicle for the dressing
¼ cup finely chopped mixed herbs, such as basil, chives, and/or dillCombine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing. Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes.
Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes. Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
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