Aunt Bea
Master Chef
I crush my garlic unpeeled too. One of the advantanges of crushing it with the chef's knife, instead of unpeeled with a garlic press is that you can see any brown or otherwise icky bits and cut them off before they go in the food.
For vinaigrettes I squish, peel, (cut off any icky bits), chop, squish by pushing down while dragging the side of the knife across the garlic, and then mince. I like it to be a paste for vinaigrette. I seems to help the emulsion.
When you do the squish and drag throw down a little salt. It helps to make the paste.