Fennel Slaw Salad

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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