Make the herb vinaigrette and preheat oven to 400°F.
Wash and dry potatoes, then cut into halves. Transfer to a medium bowl and add 2 Tbsp of olive oil, salt and pepper to taste. Toss, ensuring the potatoes are evenly coated. Transfer to a roasting pan and roast for 30-35 minutes, until crisp and golden.
While the potatoes are cooking, cut the tomatoes into halves. Transfer to a bowl and toss with the herb vinaigrette, set aside. Transfer the microgreens to a plate and set aside.
When potatoes are cooked, remove from oven, and allow the potatoes to cool for 10 minutes. Once cooled, spread the potatoes over the microgreens, add the marinated tomatoes, and gorgonzola cheese. Drizzle the remaining her vinaigrette over the salad.