Shave the brussel sprouts using the slicing tool on a food processor, or using a mandoline or sharp knife.
Thinly slice the apple.
Toast your nuts of preference in a pan or under the grill.
Toss all the ingredients together with the pomegranate seeds at the end.
Pour the creamy Mustard dressing on just before serving.
I like to add a few sprigs of Fennel for that delicious liquorice taste and a few edible flowers. I have used Nasturtiums here.