In a small pot on the stove, or in a small bowl in the microwave, warm 2 tablespoons water until hot. Remove water from the heat, add the saffron, and let infuse until the water turns bright yellow, about 10 minutes. Strain through a fine-mesh sieve, discard
Whisk together the olive oil, lime zest and juice, vinegar, mint leaves, and saffron water. Season the vinaigrette with salt and pepper, to taste.
In a salad bowl, toss the fennel, apricots, and tomatoes together with the vinaigrette and season with salt and pepper, to taste.