1 teaspoon saffron threads
14 cup extra-virgin olive oil
Finely grated zest and freshly squeezed juice of 1 lime
1 12 teaspoons white wine vinegar
6 fresh mint leaves, julienned
Coarse sea salt or kosher salt and freshly ground black pepper
2 small fennel bulbs, trimmed and thinly sliced lengthwise (preferably on a mandolin)
2 dried apricots or 2 pitted fresh apricots, thinly sliced lengthwise
1 cup cherry tomatoes, halved
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