1. Preheat the oven to 300° F. Melt the butter in a small sauté pan over low heat and add 1 tablespoon of the olive oil, the rosemary, and thyme. Cook for 5 minutes, so the flavors blend.

2. In a small mixing bowl, combine the herbs, walnuts, and salt. Mix to coat the nuts well.

3. Place the walnuts in a single layer on a baking sheet and bake for 15 minutes. Remove from the oven and allow the walnuts to cool to room temperature.

4. Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium heat until it begins to smoke. Add the prosciutto slices and cook for 4 to 5 minutes, turning them over frequently, until they are stiff and slightly crisp. Remove the prosciutto from the pan and drain on a paper towel.

5. To make the glaze, in a small saucepan over medium-high heat, combine the port wine, balsamic vinegar, and 2 tablespoons of the sugar and cook until the mixture reduces by half and turns syrupy, 10 to 12 minutes. Remove from the heat and stir in the remaining 2 teaspoons of sugar. Allow the glaze to cool to room temperature.

6. To assemble the dish, divide the pear slices among four plates, spacing them about 1 inch apart. Lay the prosciutto slices between the pears. Drizzle about 1 teaspoon of port glaze over each serving, and place a small mound of walnuts and Parmigiano-Reggiano on the side of each plate.