Start by making the dressing. Combine lime juice, black pepper, and honey. Set aside.

In a large skillet over medium heat, add the olive oil and garlic, then carefully tilt the pan to pool the oil and toast the garlic. When the garlic begins to color uniformly, after a couple of minutes, turn off the heat - medium toasted is what you're after, not burnt. With a slotted spoon, remove the toasted garlic to a paper towel and allow it to cool, preserving the garlic in the oil.

Using the same pan, dial up the heat a bit more, and when the oil is hot add the radicchio (or your type of greens). Stir every 10 seconds or so until the radicchio is slightly wilted but still crunchy, about 1 minute total. Remove from the pan.

Just before serving, combine the celery, chives, orange segments, mint, and peanuts (or almonds) - reserve a bit of each for finishing - on a large platter or bowl. Add the radicchio, toasted garlic, and dressing to the bowl and toss to coat. Finish with the reserved celery, chives, oranges, mint, and peanuts.