Pub Salad Board with Creamy Caper Tarragon Dressing

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Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped capers

1 tablespoon lemon juice

1 tablespoon chopped tarragon

2 teaspoons chopped dill

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 clove garlic, pressed

Salad:

3 ounces thinly sliced prosciutto

4 large eggs

2 heads butter lettuce, leaves removed

6 ounces Irish Cheddar, sliced

1 cup pickled sliced beets

1 cup pickled green beans

1 cup halved cherry tomatoes

1 English cucumber, thinly sliced

Kosher salt and freshly ground black pepper