For Parmesan chips, line a baking sheet with parchment paper. Grate parmesan and spread it out on in an even layer on the baking sheet.
Bake chips at 375 degrees F. until parmesan is melted and bubbling and starting to brown lightly in places, about 8-10 minutes. Remove and let cool, then break into chips.
In a large bowl, layer greens with quartered figs, thinly sliced prosciutto, pistachio nuts, and parmesan chips.
The salad doesn’t need a dressing because of the juiciness of the figs, but I always serve it with a quick balsamic dressing in case people want it.