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1 palmful (2 tablespoons) golden raisins
1 Navel orange, juiced
2 to 3 tablespoons hot water
2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise
1 medium head raddichio, shredded
4 scallions, thinly sliced on an angle
1 handful flat-leaf parsley leaves, chopped
1 handful (3 tablespoons) pine nuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat
Coarse salt and black pepper
Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.
Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.
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