In a small saucepan over high heat, bring 1 1/2 cups water to a boil. Carefully stir in bulgur and 1/4 teaspoon kosher salt. Remove from heat, cover and let sit 20 minutes undisturbed.
While bulgur soaks, prepare your mise en place: Halve fennel bulb lengthwise and cut out tough core. Slice fennel crosswise as thinly as possible. Peel, halve and thinly slice shallot. Pick and chop basil leaves. Pick and chop mint leaves. Dice dried apricots.
Make the dressing: To the jar of sherry vinegar, add 1 tablespoon plus 1 teaspoon olive oil, bulgur spice blend and a pinch of kosher salt. Shake well to combine.
Once the bulgur has rested for 20 minutes uncover and fluff with a fork. Transfer to a large mixing bowl, and allow to cool for 5 minutes.
To the bowl with the cooled bulgur add shallot, fennel, arugula, basil, mint, almonds and apricots.
Pour dressing over the salad, and toss well to combine. Taste and adjust seasoning as desired with kosher salt.