Finely slice the spouts ( I don’t like to use a grater with sprouts, since it is harder to spot those little worms that can be hidden in between the leaves), and place in a large bowl.

Toast the nuts in the oven at 375°F for 6-8 minutes, or in a dry skillet until warm, fragrant and golden. Set aside to cool then coarsely chop.

To make the dressing, in a medium bowl combine the mayo, mustard, honey, vinegar, and juice. While constantly whisking, slowly drizzle in the oil drop by drop for the first tablespoon, then in a slow steady stream for the remaining oil (you don't have to use all the oil – stop once you reach your desired consistency). Add the zest and season to taste with salt and pepper.

Pour dressing over sprouts, add the nuts and pomegranate seeds, and toss until combined.