1. Blanch fennel bulb which has been sliced thinly. Drain with cold water to stop cooking.

2. Toast pine nuts in 300 degree oven for 10 minutes.

3. In skillet, heat some olive oil, add cooked fennel, salt and pepper and some sun dried tomatoes sliced into thin sticks. Add pine nuts, sage (preferably fresh) and Parmesan cheese. Serve immediately.