Pickle the radishes. Julienne radishes. Remove tops and bottoms after scrubbing clean. Cut into matchsticks. Heat vinegar, sugar, and salt over medium heat until sugar is dissolved. Pour over radishes, let sit 30 minutes before serving. Store in a clean jar in the refrigerator,
While radishes are sitting, wash and dry lettuce, then tear into bite-size pieces. Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake to combine.
Place lettuce in a large bowl. Toss with dressing, then top with pickled radishes, strawberries, cheese, and almonds. Serve right away.