1. Combine eggs and water; dip each cheese round in egg mixture and breadcrumbs, covering all sides. Fry breaded cheese in 1 inch of hot oil in a medium saucepan, 1 to 2 minutes, turning until cheese has browned on all sides and begins to ooze lightly.
2. Toast pine nuts in a dry sauté pan on medium heat 4 to 5 minutes or until golden. Toss pine nuts, frisée, and grapes with Garlic Vinaigrette, and distribute evenly in 4 salad bowls. Top each salad with a cheese round. Serve immediately with toasted bread.