Grilled Russian Kale With Yogurt Dressing And Toasted Hazelnuts

Ingredients

• 1 cup Greek yogurt
• 1 shallot, very thinly sliced
• 1 clove garlic, minced
• 10 mint leaves, chopped
• 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
• 3 to 4 tablespoons red wine vinegar, or to taste
• Salt
• Freshly ground pepper
• 1/2 cup raw hazelnuts (skin on)
• 2 bunches Russian kale, stems removed

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