Spiralized Apple-Pear Pomegranate Slaw with Honey Poppyseed Dressing

Using the ¼-inch 6mm noodle blade, spiralize the apple. Place in a large mixing bowl or salad serving bowl. Note: to keep the apple and pear spirals from browning, squeeze a bit of fresh lemon juice on them and toss. Cover tightly once the slaw is prepared to prevent or slow oxidation of the apple and pears which causes browning.Cut one inch from the narrow top of the pear (directly underneath the stem). Place that end of the pear against the Spiralizer blade (not the crank side) and spiralize the pear. Add the spirals to the mixing bowl.Spiralize the Asian Pear and add to the mixing bowl. Note: to keep the apple and pear spirals from browning, squeeze a bit of fresh lemon juice on them and toss. Cover tightly once the slaw is prepared to prevent or slow oxidation of the apple and pears which causes browning.In a smaller bowl combine the grape halves, pomegranate arils, mint and walnuts. Toss together to fully combine. Add to the spiralized fruit and toss together (it may be easiest to use your hands instead of salad tossers). Seal with plastic wrap while you make the dressing.In a small bowl or a jar with lid, combine all the ingredients for the dressing. Whisk (if using a bowl) or seal and shake (for the jar) to fully combine.Drizzle a small amount of dressing (a few tablespoons) on the full salad before serving or on individual servings and served chilled. Note: there will be plenty of dressing leftover for other salads; store in the refrigerator sealed.