Shred or slice the Fennel very thinly (you could use a food processor slicer thingy)
Cut the peel off and slice the oranges
Chop larger tomatoes into slices, smaller ones into half
Chop all your herbs; parsley or mint would be best, but dill would work really well too, maybe rocket or chervil?
Layer the fennel, oranges and then tomatoes onto a plate
Sprinkle with your herbs and some salt & pepper.
I made a mustard dressing with Dijon (1 spoon), 1 tbsp lemon juice and 2 tbsp rape seed oil.
This was great with Pilav and Peppers, but would work really well with crab or mackerel or chicken. Also a good match for tagines.