Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.
Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.
Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved