In a blender or mini food processor, combine fresh basil leaves, white wine vinegar and olive oil. Puree until fairly smooth (small pieces of basil are okay). Season to taste with salt and pepper.

In a small skillet set over medium heat, toast slivered almonds until light golden brown, stirring occasionally. Watch carefully so that the almonds do not burn.

In a large bowl, combine torn red leaf lettuce, sliced strawberries, almonds and crumbled goat cheese. Toss with desired amount of basil vinaigrette. You will not need all of the vinaigrette. Serve immediately.