Place thawed strawberries in blender and blend until smooth. Press puree through a strainer to remove “seeds.” Add raspberry vinegar to puree; stir well and set aside.

Cut peaches in half lengthwise and remove pits. Slice into quarter- inch-thick slices, lengthwise, leaving slices attached half and inch at stem end (make cuts from bottom ends).

Brush peaches with lemon juice.

Arrange lettuce leaves on eight salad plates decoratively. Arrange peaches evenly over lettuce (two peach halves per plate), letting slices fan out slightly.

Drizzle each salad with two tablespoons strawberry puree and sprinkle with toasted almonds. Garnish with fresh strawberries, if desired. Serve immediately.