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1
In a small bowl combine the shallots, juice from half of the blood orange (reserve remaining half), and the vinegars. Stir in the raisins and allow the mixture to sit for at least 30 minutes, stirring occasionally to make sure raisins are covered. Do not proceed until mixture has sat for 30 minutes. In the meantime, pour yourself a glass of wine, or get started with another part of your meal.
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2
Halve the fennel bulb and core each half. Using a straight slicer (or a mandoline) set over a large bowl, carefully shave the fennel, until you can no longer safely cut the bulb. Repeat with the other half.
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3
Halve the apple and core each half. Carefully shave one apple quarter with the straight slicer (or mandoline) into the bowl with the fennel, until you can no longer safely cut the apple. Repeat with the remaining piece.
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4
Pour the raisin-shallot-vinegar-blood orange mixture over the apple and fennel pieces, lightly tossing with a small pair of tongs to evenly cover. Squeeze the remaining blood orange half over the fennel and apple and toss again. Salt to taste.
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5
In a small skillet, heat olive oil over medium heat. Do not let it smoke-you just want the oil to move easily around the skillet. Add chopped almonds and allow nuts to toast for about a minute, stirring to coat. Add ras el hanout and cayenne. Spices should sizzle ever so slightly. Stir mixture with a spoon to combine. Cook until fragrant, about 20 seconds.
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6
Hold the pan over the the fennel/apple mixture. With a heatproof spatula or wooden spoon, scrape oil and spice mixture to one side of hot pan and gently tip over the fennel and apples. Make sure you get all of the oil, almonds and spices out of the skillet.
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7
Using small tongs or a similar tool, thoroughly toss to evenly coat the salad with almonds and spiced oil. Plate salad on a long platter, making sure to get some almonds and raisins on top (they tend to end up at the bottom of the bowl). Finish the salad by sprinkling mint and a shower of flaked sea salt over the top. Serve and enjoy!
