Roasted Fennel With Golden Raisins & Chile Pepper

1/2 cup golden raisins
1 batch roasted fennel, (see how to below) using 3 bulbs
2 strips orange zest
2/3 cup freshly squeezed orange juice
1 to 2 tbsp aged balsamic vinegar
1 tbsp extra-virgin olive oil
1/3 cup dry white wine
1 small fresh chile pepper, minced
2 small fresh rosemary sprigs fine sea salt

Put the raisins, orange zest, juice, white wine, and 1 rosemary sprig in a small saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes; until the raisins are plumped and tender. Drain the raisins in a small strainer and discard the liquid and rosemary sprig.

In a large bowl, combine the roasted fennel with the poached raisins. Add 1 tbsp balsamic vinegar and 1 tbsp olive oil. Add the minced chile pepper and toss everything together gently.

Taste and season with salt or more vinegar if you needed. Transfer the salad to a decorative bowl or platter and garnish with the remaining rosemary sprig. Serve warm or at room temperature.