Roasted Broccolini & Feta Salad

INGREDIENTS

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

INSTRUCTIONS

  1. Preheat oven to 425° F.
  2. Toss broccolini with olive oil and arrange on a foil-lined baking sheet. Season with salt and pepper and roast for 18-20 minutes, stirring halfway though, until tender and browned.
  3. Meanwhile, whisk together vinegar, Dijon, garlic, and honey. Continue to whisk while drizzling in oil. Season to taste with salt and pepper.
  4. Tip broccolini into a serving bowl and pour vinaigrette over top. Allow to cool.
  5. Toss with olives, walnuts, and feta to serve.