The saltiness made me wonder if the glacier lettuce could take the place of a prosciutto — for example, paired with melon — and I pulled likely candidates out of the fridge for taste tests. Figs were good, but their intense sweetness and crunchy seeds overpowered the glacier lettuce's taste and texture. Thin ribbons of a 3 year-old Parmigiano-Reggiano worked well from a taste perspective — more complement than contrast — but the dryness of the cheese didn't work with the crispy-smooth lettuce.