Put the vinegar in a medium mixing bowl and whisk in oil in a thin, steady stream until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil. Use immediately, or refrigerate for up to 2 days.
Add radicchio and endive to the bowl and toss to coat.
Divide the frisée or spring mix among 6 salad plates.
Spoon the radicchio, endive, and any dressing remaining from the bowl over the salad. Top with the almonds and Parmesan. Serve with the sliced Panera Bread French baguette.
Tip: Change the flavor of the vinaigrette by using peach, apricot or orange preserves.