Prosciutto di Parma with Fresh Figs and Fett'Unta
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.