Begin by making the cold oil tart cherry balsamic spheres. Pour vegetable oil into a large jar or glass with lid. Cover and freeze for at least 1 hour.

In a small sauce pan combine, 5 ounces’ tart cherry juice, 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, half of the sliced shishito peppers, and a pinch of salt and pepper (keep remaining peppers for garnish).

Cook over medium heat for 3-5 minutes to release and combine flavors.

Strain to remove solids and return hot liquid to pan.

Add agar agar powder and whisk to dissolve. Bring to a boil, stirring constantly. Remove from heat Temperature should be around 120-130 F.

Working quickly, fill a syringe with hot liquid. Hold the syringe high enough to allow droplets to travel in the air before they hit the surface of the oil, but not so high as to make them explode on impact. This will cause the liquid to make uneven spheres. Hold continuous pressure, expelling liquid drop by drop into cold oil. (practice a few times to get the right height to make uniform spheres)

Wait a few minutes then strain the spheres through a fine sieve and rinse with cold water. Reserve the cold oil and continue the process until all liquid is gone. Makes about ¼-½ cup spheres.

Peel and cut ½ of the red onion into fine-thin strips. Place strips into a small bowl of cold water with 1 teaspoon sugar and set aside until ready to garnish plate.

Fine chop the remaining red onion.

In a small mixing bowl combine, fine chopped red onion (about 3 tablespoons), ½ cup drained and chopped, tart can cherries (fresh tart cherries are preferable when in season) ¼ cup chopped dried tart cherries and remaining shishito peppers. Season with salt and pepper to taste. Stir to combine and set aside until ready to serve.

Remove Ahi from package and dry with a clean paper towel. Slice thinly.

Remove smoked salmon from package. Slice salmon into lengths and roll into bundles. Top each salmon bundle with thin sliced Ahi. Arrange bundles on a long serving plate.

Garnish plate with tart cherry salsa, micro greens, edible flowers, shishito peppers, thin sliced radish, onions and drizzle with generous amount of Meyer lemon olive oil. Top with cherry balsamic spheres and serve.