Here is a recipe that I had some success with (was supposed to be 3.5 but turned out to be 4 gallons)
6 lbs. Belgian Pils
1 lb. Carabelg (Belgian Caravienne)
.5 lb. honey malt
1 lb. local artisan honey
1 oz. Hallertau Mittlefruh (60 min)
.5 oz. Hallertau Mittlefruh (30 min)
.5 oz. spalt hops (15 min)
.5 oz. dried sweet orange peel (15 min)
.5 oz. dried chammomile (15 min)
Used Wyeast 3864 (the Unibroue strain)
The folks who tasted it really liked it. The nose was honey and slightly floral. I got a small amount of honey on the finish, but it was very dry and very drinkable. I fermented it on the cool side, and got a nice tartness to it without a lot of clove or banana esters.
I think you could probably use .5 lb. of honey malt, and 1 -- 1.5 lb. of anything but generic grocery store honey. I added honey right to the carboy before I dumped in my wort - I did not boil it.
Not sure about how long to steep the honey malt - I mashed mine.
As far as yeast is concerned, I would say something like the Wyeast 3944 which has a nice slightly tart finish, or Wyeast 3522 (Chouffe strain) which has a fairly delicate fruit profile to it.