Here's what you'll need:
1/4 cup Blanched Almonds
2 cloves Garlic
1/2 cup Olive Oil
2 tsp. Vinegar
2 tsp. Lemon Juice
Pinch of Salt and Pepper
This is going to be super easy to make. Just watch. Throw the almonds and garlic into a food processor.
Pulse until finely ground. Pour the olive oil in, in three or four parts, pulsing in between pours until fully incorporated.
Add the rest of the ingredients, and pulse until smooth.
That's it. It shouldn't have taken you more than 5 minutes. You now have a Spanish salad dressing that is pure deliciousness. You can put it in an airtight container and store it in the fridge for at least a couple weeks. When using it from the fridge, make sure you leave time for it to reach room temp, because the olive oil sometimes solidifies when chilled. And it's totally okay to lick the plate.