In a bowl whisk together garlic powder, mayonnaise, lemon juice, Dijon mustard, and extra virgin olive oil. Stir in Parmesan, Fontina, celery, walnuts, and parsley.

To assemble a large flower design, spoon about one tablespoon of salad onto the bottom end of each endive leaf. Arrange around the edge of a round platter with pointed tips outward. Add a second, smaller layer on top of the first, starting so each leaf of the second layer is between two leaves of the bottom layer. Mound remaining salad in the middle, plunging in a third even tighter circle of endive leaves if desired.