In a bowl, combine strawberries and sugar. Cover and set aside. Mint Pesto Drizzle: In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese and garlic. Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon 1/2 cup sugared strawberries around and on cheese. Spoon 1/2 teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzle over cheese and strawberries on each plate. Garnish with mint leaves.