Cut the romanesco in half and using a mandoline, thinly slice the romanesco into a large bowl. Don't worry if little pieces fall off, just focus on the center stem and let the rest fall into the bowl. Repeat with the fennel, reserving some of the fronds for garnish. Add the grapes, kumquats, and mint to the bowl.
In a small bowl combine the lime juice, rice vinegar, honey and extra-virgin olive oil and whisk to combine. Pour the dressing over the vegetables and lightly toss to combine. Serve with a sprinkle of almonds and some additional herbs.