Quail eggs salad with haricots verts and Gabriella's salad dressing (4 pers.)

1 hot chilli pepper, 20 quail eggs, 250 g Haricots verts, 125 g fresh pineapple, 12 scampi, 1 bunch of rocket salad, 2-3 tablespoons of broth to deglaze olive oil, 1 clove of garlic, juice of one lemon, 1 handful of chopped parsley, 125 ml Gabriella's salad dressing

Cook the quail eggs for 5 minutes, quench, peel and halve them. Cut the haricot verts into bite-sized pieces, fry them in olive oil, deglaze them with some meat broth and let them simmer for 4 minutes. They're supposed to still have bite. Remove the intestines from the scampi, cut them in half, fry them in olive oil, salt them slightly, pepper them and sprinkle them with some lemon juice. Cut the pineapple into pieces. Wash and dry the rocket and pluck into bite-sized pieces. Finely chop the chilli pepper. Now mix everything and season lightly with lemon juice and olive oil. Mix 125 ml Gabriella's salad dressing with the finely chopped parsley and garlic in a bowl and serve with the quail eggs salad.