2 bunches broccolini, cut into 1-inch lengths 2 tbsp Krinos Kalamata extra virgin olive oil Salt & pepper For the dressing: 3 tbsp Krinos white wine vinegar 1 tbsp Dijon mustard 1 cloves garlic, finely grated 2 tbsp Attiki honey ½ cup Krinos Kalamata extra virgin olive oil 12 pitted Krinos Kalamata olives, halved ½ cup toasted walnuts, chopped 3 oz Krinos Feta, crumbled