Place the chopped figs in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in ½ cup olive oil until mixture is emulsified. Set aside.


Place the spinach in a large salad bowl and toss with lemon juice, remaining olive oil and salt and pepper to taste.


Divide the culatello evenly among four chilled dinner plates, laying the slices across the plate. Top each plate with a mound of spinach. Arrange the cut figs around the spinach. Drizzle the toast with the fig oil and serve immediately.