Sprinkle flour onto one plate and the wheat germ onto another. Beat the eggs in a bowl. Toss the brie cubes in plain flour, then dip into the beaten eggs, and finally in the wheat germ. Deep fry the brie in a hot fryer (275C) 525F for 5-6 minutes until golden brown, then drain.
Place mustard in a bowl, add the white wine vinegar (it doesn't give an amount), and the lemon juice and whisk. Season with salt and pepper. Toss with the seasonal greens.
Place the salad in the center of the plate and arrange the brie around the edges.
Brie can be frozen for up to six weeks, but leave it the refrigerator over night to thaw.