Preheat a skillet or grill pan to medium heat. Cut the Yanni Grilling Cheese into 1/4-inch slices. Once the pan is hot, add 4-6 slices of cheese to the skillet, leave room for flipping. Brown the cheese for 2 minutes per side, until golden. Remove and repeat with remaining grilling cheese.
Meanwhile, quarter the cucumber length-wise and chop it into bite size chunks. Cut the grapes in half and add the cucumber, grapes and mint to a medium mixing bowl.
Whisk the Musselman's Apple Cider Vinegar with honey, olive oil, paprika and salt and pepper to taste. Pour over the chop salad and toss to coat.
To serve, place large scoops of chop salad on plates and top with 2-3 slices of grilled cheese. Sprinkle with toasted pine nuts and serve while the cheese is warm.