First, 5 days past the best date is not a problem. A starter may have been a good idea, but in any case you are brewing a wit, so a little less yeast is not a big problem. I am guessing the lag time was due to a low cell count and (guessing) low oxygen. That's not unexpected and if the temps were kept relatively low probably didn't harm the beer in the least.
I agree with the others. A witbier is MEANT to be a cloudy beer. There is no reason to rack the beer off the yeast. Just let it ride until fermentation is complete and then bottle. If you kept the beer at about 62-65, you might bring it up to 70-75 for a couple of days when it get down in gravity, just to make sure the yeast is completely finished. Then rack to bottling bucket and bottle it up!
Wit is cloudy, somewhat yeasty, and they are usually very quick beers. I tend to ferment mine for about 2 weeks before kegging, but it depends on the fermentation temps and how lazy/busy I am.