Crack two large eggs into a medium bowl and pour in 3 tablespoons of water. Pick a whisk or fork and beat up the eggs until watery and foamy. Set aside.
Take hold of a medium non-sticking frying pan and pour the vegetable oil into it. Now set it on the stove and adjust its heat to medium range. Leave for few seconds to warm.
In the meantime, dip the 4 goat cheese rounds into the beaten egg mixture and then roll them in the breadcrumbs, covering them from all sides.
Now, carefully place the coated cheese rounds in the frying pan and cook for 1 to 2 minutes or until nicely browned.
Note: Make sure to change the sides of the cheese rounds during frying.
Turn off the heat of the stove and then arrange kitchen towel paper on a large plate. Gently remove the frying pan from heat and shift the fried cheese squares into the lined plate. Leave it until the kitchen towel paper absorbs the oil in the fried cheese squares.
Until then, take a dry, clean sauté pan and set it on your stove with medium-low heat range. Add in the 2 tablespoons of pine nuts once the sauté pan is finely warm and toss for 4 to 5 minutes or until lightly golden.
Remove the toasted pine nuts from heat and shift into a large serving bowl. Add in torn head frisée and 2 cups of the halved purple seedless grapes. Drizzle ½ cup of Garlic Vinaigrette over the ingredients and lightly toss to coat the ingredients.
Take four medium serving platters and distribute the mixture evenly among them. Top the salads with the four fried cheese rounds and serve warm with some pita breads or toasted breads. Enjoy!