Cut each heart in half lengthwise, trim away core, rinse and dry.
Place the strawberries in a shallow bowl with vinegar and let stand for 10 minutes. Whisk in the EVOO (eyeball it) and season the dressing with salt and pepper.
Place a half-heart on each salad plate or on a large platter and dress with the strawberry balsamic vinaigrette. Garnish with toasted almonds.