For another opinion, I would bump up the flavor/aroma hops. Use those Willamettes at flameout as well. Belgian brewers don't follow silly BJCP style guidelines.
I am planning a Belgian blond myself, this weekend. I am emulating Bink, a hoppy Belgian blond that is pretty tasty.
FWIW, I am aiming for 1.055 OG, 30 IBUs, Challenger/EKGs for bittering, Styrians for a 10 minute addition, and Saaz at flameout. Using a 50/50 mix of Best Pilsner and Malteurop 2-row, and the White Labs Belgian yeast blend for one fermenter, Chimay yeast for the second (10 gallon batch).
Thanks for the input. I am really torn on this one. I am sticking to a pretty strict schedule and throwing in a belgian soon. My original plan was to do a very hoppy saison (50 IBUs & dryhopped) but now I am thinking of doing a straightforward blond. I can be very indecisive when it comes to brewing and it definitely affects the final product...drives me crazy.