Fried Goat Cheese with Mint (Israel) Although the mint is what gives this dish its unmistakable Middle Eastern flavor, watercress, arugula, or other flavorful fresh greens may be substituted. 1 (12 ounce) log goat cheese, well chilled Flour (for coating) 1 egg, well beaten with 1/4 teaspoon dried thyme     and a grating of fresh nutmeg Vegetable oil (for frying) 1 small onion, finely chopped 1 tablespoon balsamic or red wine vinegar 1 tablespoon olive oil Salt and freshly-ground pepper, to taste 1/2 cup chopped fresh mint leaves Slice the cheese into 1/2 inch thick rounds. Dredge with flour, dip into the egg mixture, and dredge with flour again. This may be done ahead, and the cheese rounds refrigerated until ready to cook. Heat 1/4 inch of oil in a skillet over high heat until very hot. Carefully fry the cheese, a few at a time, until golden brown on both sides. Drain on paper towels. Combine the onion, vinegar, olive oil, salt, pepper, and mint in a small bowl and toss to combine. Place a small bed of the mint mixture on each plate and top with the fried cheese. Serves 4 to 6.