Add the dressing ingredients (vinegar, honey, mustard, garlic, olive oil, salt and pepper) into a quart-size mason jar.
Place a lid on the jar and tighten well, then give everything a good shake to mix the ingredients. Place in the fridge until ready to assemble salad. Can last up to a week in the refrigerator if sealed.
Boil the potatoes in water until fork tender. Drain well
Place boiled potatoes into a bowl, drizzle with olive oil and sprinkle with Italian seasoning. Gently stir to coat the potatoes with the seasoning. Set aside.
Add the baby spinach to a medium-size mixing bowl, drizzle with about 1/4 cup of the vinaigrette and toss to coat.
Place the dressed spinach in the middle of serving plate. Please the green beans and asparagus on the plate, add the potatoes and olive, then sprinkle on the capers.
Drizzle the entire salad with a bit more dressing and a generous sprinkle of the chopped dill, chopped parsley and a bit of salt & pepper.