Balsamic Vinegar "Caviar"

“There is a restaurant in Ventura that sprinkle these delicious beads of yum onto their salads and appetizers. I just had to try to make this at home. These little beautiful tiny spheres are a simple and fantastic way to add a touch of molecular gastronomy to your dishes. Now I can add the finishing touches that make my dishes extra special. And guess what? They are not only easy, but fun to make!”

Ingredients:
1/3 cup balsamic vinegar
1/2 tsp agar agar
2 cups chilled olive oil

How to Make It:
1. Place the olive oil in the freezer for 30 minutes.

2. Mix the balsamic vinegar and the agar-agar gelatin and bring them to a boil.

Use a squeeze bottle or large syringe drip the vinegar mixture into the olive oil slowly (the droplets will mesh together if you spray them into the oil too quickly. Using a fine mesh sieve, gently rinse the caviar with filtered water. Garnish your dish and serve!