In a small bowl, whisk together the olive oil, lemon juice, and cumin.

Using a sharp knife, slice off the top and bottom of each orange to reveal the flesh. Stand the orange on one end and cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juice, cut between the membranes to release individual orange segments.

Arrange the fennel slices on a serving plate. Place the orange segments on top. Drizzle with the dressing and sprinkle with sea salt.

Garnish with chopped fresh mint, parsley, and fennel fronds.