To prepare the dressing – In a small mixing bowl, add the red wine vinegar and whisk in the mustard. Strip the leaves from the thyme and oregano, and add to the vinegar, discarding the stems. Add the parsley, then whisk in the olive oil. Salt and pepper to taste, and then add the bay leaves. Set aside.
To prepare the vegetables – Fill a 2 qt saucepan with water, and bring to a boil. Add the pearl onions, boil for 2 minutes, then remove with a slotted spoon and place in a small bowl. Next, plunge the cauliflower into the boiling water and blanche for no more than 2 minutes. Remove the cauliflower with a slotted spoon, and set aside in a separate, large bowl. Briefly boil the green beans for 1 minute, remove, and then the carrots in the same fashion, removing them from the boiling water, and placing them in the large bowl. Add the beets to the boiling water, and allow to boil for 10 minutes, or until they are easily pierced with a fork. Remove the beets from the boiling water, and set aside in a separate bowl.
Once the pearl onions are cool, trim off the root end, and peel. Add the peeled pearl onions to the large bowl of vegetables. Add the capers to the large bowl as well. Once the beets are cool, peel off the outer skin, and cut into quarters. Set aside in a separate bowl, so as not to stain the other vegetables.
Pour the dressing over the vegetables in the large bowl, toss and store in the refrigerator for at least 2 hours, preferably overnight. Store the beets in a separate bowl overnight in the refrigerator as well.
To prepare the fiambre- On a large platter, arrange the cubes of meats, sausages and cheeses. On top, place the marinated vegetables from the large bowl. Garnish the platter with the beets, eggs, red peppers, gherkins, olives, radishes and Pacaya palm blossoms. Once the platter is arranged with all of the ingredients, pour over the dressing left in the large bowl. Serve immediately.