Place the raisins in a small dish. Cover with the juice of the orange and 2-3 tablespoons hot water. Plump and soften the raisins for 5 minutes.
Combine the fennel, raddichio, scallions and parsley in a bowl. Add the plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and EVOO (three turns around the bowl in a slow stream) to lightly coat the slaw. Season the salad with coarse salt and pepper, to taste.