Put the raisins in a bowl and soak in white wine for 1 hour, drain and reserve the white wine. Put the white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup, approximately 5 minutes.
Put the carrots, fennel, capers and wine-soaked raisins in a large bowl. Pour the white wine dressing over the carrot and fennel salad. Add the chopped parsley, toasted almonds, toss and serve.
Recipe courtesy of Roger Mooking