Cut the cheese into 1/2 cm thick slices and turn in flour to the other side. Pass through the egg seasoned with nutmeg, pepper, salt, thyme and mint (1) and turn repeatedly in flour to the other side. Heat the oil and toast the cheese slices on both sides until crispy. Mix the ingredients for the salad dressing with the vinegar and finally add the oil. Divide the oak leaf lettuce and mint leaves (2) evenly on 4 plates, pour the salad dressing over it and arrange the goat cheese on top.
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