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In small bowl, whisk together orange juice, zest, mustard, and olive oil to make vinaigrette. Season with salt and pepper to taste and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Brush fennel slices lightly with olive oil and season with salt and pepper. Grill fennel over high heat until charred and slightly softened, 3 to 4 minutes per side. Remove from grill and roughly chop, discarding any remaining pieces of core.
In large bowl toss together fennel, orange segments, almonds, and mint. Drizzle on vinaigrette and serve.