cut 1 fennel bulb into wedges and place in a grill pan. drizzle with olive oil, salt, and pepper and grill, adding 12 ounces of sliced sausage (we used chicken sausage with spinach, garlic, and fontina cheese...delicious!) about one minute after fennel begins to cook, over medium-high heat. cook for about 10 minutes. turn heat off and add one bag of fresh spinach leaves into the grill pan. toss until spinach is wilted. serve with blue cheese crumbles.