In a blender, mix together the chutney, oil, Worcestershire sauce and vinegar until smooth.
In a large bowl, combine the spinach, turkey, cheese and pine nuts. Pour enough dressing over to coat the salad and toss to blend. Season the salad to taste with salt and pepper.
Notes
The dressing can be made up to 2 days in advance. Just cover and refrigerate after making it.
To toast the pine nuts, place them in a dry pan over low heat. Stir often until they begin to brown.