Whisk together tea, vinegar, oil, mustard, salt and pepper in a salad bowl. Add radicchio and toss well. Sprinkle with pine nuts (or walnuts).
Tip: To toast chopped pine nuts or walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 vegetable, 1 fat