Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.
Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.